1 tsp Worcestershire sauce (I use Annie's because it's vegan)
1 tbsp Dijon mustard
3 cloves garlic
¼ tsp salt
Juice from ½ lemon
1 block extra-firm tofu, pressed and torn into bite-sized pieces
¼ cup cornstarch
Greek seasoning of your choice, to taste
Chopped Romaine lettuce
Chopped cherry tomatoes
Vegan Parmesan cheese
Tortilla wraps (I used tomato tortillas)
Olive oil
Directions
In a small pot, heat 1 cup of water on medium heat. Once heated, pour it over 1 cup of raw cashews and let them sit for 5 minutes. After 5 minutes, drain the warm water and add the cashews to a blender. Add ¾ cup of water, capers, Worcestershire sauce, Dijon mustard, garlic, salt, and lemon juice. Blend until smooth.
In a medium-sized bowl, combine tofu pieces, cornstarch, and your preferred Greek seasoning. Shake to ensure they are evenly coated. Heat olive oil on a griddle over medium heat, then sauté the tofu pieces until all sides are crispy. Remove from the griddle.
In a separate large bowl, mix together Romaine lettuce, cherry tomatoes, vegan Parmesan cheese, and the Caesar dressing to your desired taste. Toss to ensure everything is well combined.
To assemble the wraps: Take a tortilla, add the Caesar salad mixture, tofu pieces, and additional vegan Parmesan cheese. Fold it burrito-style, then slice it in half. Enjoy!
