Grilled Tofu
1 block of Fontaine Santé Extra Firm Plain Tofu
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tbsp maple syrup
2 tbsp cornstarch
2 tbsp nutritional yeast
2 tbsp vegetable oil
Garlic Caesar sauce
1 cup of Fontaine Santé Garlic Sauce
2 tbsp capers
2 tbsp lemon juice
1/4 cup grated Parmesan cheese
3 tbsp dill
Salad
4 cups romaine heart
1 cup Brussels sprout leaves
1/4 cup red onion, thinly sliced
Preheat oven to 375°F.
Dry your block of tofu in a clean cloth. Break up the tofu into bite-sized pieces using your fingers into a bowl.
Add the soy sauce, rice vinegar, maple syrup and coat the tofu pieces well. Combine the cornstarch and nutritional yeast, then pour over the tofu to coat it.
Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, stirring occasionally, until the pieces are golden brown and crispy. Meanwhile, make the Caesar sauce.
--
In a bowl, combine the Garlic Sauce with all the other Caesar sauce ingredients.
Add a splash of water as needed for a smoother sauce. Set aside.
--
Cut the romaine leaves into pieces.
Remove the leaves from the Brussels sprouts, or thinly slice them.
Thinly slice 1/4 cup of red onion.
Mix everything together in a large bowl.
Serve the salad on a large serving plate, adding the grilled tofu pieces and finish with a generous drizzle of the garlic Caesar sauce.
