Mustard Green Caesar Salad with Baked Tofu
30 minutes or fewer
Capers stand in for anchovies, and tahini makes the dressing thick and creamy in this veganized Caesar.
- 2 Tbs. capers
- 2 cloves garlic, coarsely chopped
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 2 Tbs. nutritional yeast flakes
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- 12 cups mustard greens, torn into bite-size pieces
- 1 6-oz. pkg. Italian-flavored baked tofu, cubed
Pulse capers and garlic in blender or food processor until finely chopped. Add tahini, lemon juice, nutritional yeast, mustard, salt, and 1/4 cup water; blend until completely smooth. Toss dressing with mustard greens and tofu in bowl.
October 2013 p.82