Ingredients

2 lemons, juiced

1 tsp. nutritional yeast

1 tsp. capers
1 tsp. caper brine

3 tbsp. water

½ tsp. vegan Worcestershire sauce (optional)

1 tbsp. grainy Dijon mustard

1 tsp. balsamic vinegar

pinch of salt & pepper to taste

3 romaine lettuce hearts

Tofu:

1 x 12 oz. (350g) extra firm tofu pack, drained & pressed

2 tbsp. coconut aminos or soy sauce

1 tbsp. Cajun seasoning blend of choice

1 tbsp. extra virgin olive oil

Caesar Dressing:

1 cup (140g) raw cashews

1 cup (240ml) boiling water
Directions
Step 1
Place the raw cashews into a medium-sized bowl and pour over the boiling water. Cover the bowl with a plate or lid and set aside to rest for 15 minutes.
Step 2
Take the pressed and drained tofu and cut it into 8 even slices. Mix the Cajun seasoning, coconut aminos, and oil in a large shallow dish. Place the sliced tofu into the bowl and cover with the marinade. Set aside to marinate for 15 minutes.
Step 3
Once the cashews have finished soaking, drain and pour into a blender. Add in the juice from 2 lemons, nutritional yeast, capers, caper brine, Worcestershire sauce, balsamic vinegar, water, and a pinch of salt and pepper. Blend until smooth. Next, add in the grainy Dijon mustard and pulse a few times, before setting the dressing aside.
Step 4
Prepare the lettuce by washing and drying the leaves. Cut or rip into bite-sized pieces and place into a large bowl.
Step 5
Heat a cast-iron grill pan or barbecue to a medium heat and grill the tofu for 2 minutes on each side or until slightly charred and heated through.
Step 6
Mix the dressing in with the lettuce. Adjust the amount of dressing to suit taste.
Step 7
Serve equally between 4 bowls, allowing two slices of tofu per bowl.