6 slices wheat bread, cut up into crouton like squares
2 teaspoons nutritional yeast powder
3 teaspoons garlic powder [u]Caesar Dressing[/u]:
1 cup low fat soy milk
1/4 cup lemon juice
6 tablespoons apple cider vinegar
2 tablespoons soy sauce
1-1/2 cloves garlic
1/2 teaspoon ground mustard [u]Blackened Tofu[/u]:
1 cup oil
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons cayenne pepper
1/2 teaspoon salt
1 (12-ounce) package extra firm tofu, cut into 1" slabs, then into triangles [u]Salad[/u]:
4 heads romaine lettuce, chopped
grape tomatoes, to taste
chopped carrots, to taste
black pepper, to taste
1. Croutons: Sprinkle both sides a bread cubes with nutritional yeast and garlic powder. Bake in oven at 350 degree F for 25 minutes.
2. Caesar Dressing: Place all dressing ingredients in a blender; blend on high to liquefy. Set aside.
3. Blackened Tofu: Place oil in a shallow dish. In another shallow dish, combine onion powder, garlic powder, cayenne pepper, and salt. Dip tofu slabs into oil, then into seasonings. Heat a frying pan until hot over high heat, then place tofu slabs in pan and cook until blackened, about 5 minutes on each side. (Now, if you don't use a hot iron skillet then you will have to deal with massive amounts of smoke, like I did.)
4. Salad: Place salad ingredients in a bowl; toss to combine. Layer with blackened tofu, caesar dressing, then croutons. Sprinkle with a little black pepper.
I used The Uncheese Cookbook p.161 and switched stuff around a bit - wanted to give credit for a few things.