Soak the cashews for 8 to 12 hours then drain. Cut the tofu into ½" to 1" cubes. Mince the garlic.
Combine all the sauce ingredients in a powerful blender and blend until the mixture turns into a velvety and luscious consistency. Season with salt and pepper to taste.
⅔ cup cashews, ½ cup water, 2 tablespoon lemon juice, 1 tablespoon miso paste, ½ tablespoon whole grain mustard, 1 teaspoon dark soy sauce, 1 garlic clove, 1 tablespoon capers
Coat tofu pieces with cornstarch, dip them in milk, and generously cover them with breadcrumbs.
10 oz firm tofu, ¼ cup cornstarch, ½ cup non-dairy milk, ½ cup panko breadcrumbs
Fry the tofu in preheated vegetable oil until it reaches a delightful golden crispiness. Place the cooked tofu on a paper towel to drain excess oil, and sprinkle with a pinch of salt.
3 tablespoon vegetable oil
In a spacious bowl, toss together salad leaves, tofu, croutons, and dressing until well combined.
½ cup Croutons, 2 cups Lettuce, Tomato, Red onion
Spread a generous amount of Caesar salad onto tortillas, then wrap them tightly for a satisfying and flavorful meal.
4 flour tortillas