Vegan Caesar Salad Flatbread

A tofu Caesar Salad is always a winner, but pile that on a soft, fluffy flatbread and avocado slices... Simply Amazing!

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THE FLATBREAD

This two ingredients homemade flatbread could not be any easier to make. Made with only Self-raising flour and a unsweetened, plain yoghurt (plus optional salt) and no proofing time required.

I use a plain soy-based yoghurt as it has a neutral flavour. Plus the added benefit of protein.

NO SELF-RAISING FLOUR

That is no problem! Simple use 150g plain flour and add 1 tsp baking powder.

GLUTEN-FREE

If required, you can also use a gluten-free flatbread for this.

TOFU

The tofu can be cut into cubes or strips or alternatively you can break the tofu into rough bite-size pieces.

The pieces are seasoned with a mix of smoked paprika, garlic granules and sea salt before frying.

The tofu can be baked or (air)fried in a little bit of olive oil.

A great alternative to tofu is tempeh or a vegan "chicken" alternative. Nowadays there are many different plant-based substitutions available from different brands. I would however recommend to read the ingredients of the product. I love using tofu as the brand I use is only soy beans.

ADDITIONALS / ALTERNATIVES

• Crispy chickpeas. these are a great alternative to tofu.

• Add kale. I recommend massaging the kale with a bit of olive oil before adding it to the salad. This will help make digestion of the kale easier.

• Sprinkle with toasted seeds for crunch and additional nutrition

• Substitute the apple cider vinegar with fresh lemon juice

• Make it spicy and sprinkle with a bit of red chilli flakes or crispy chilli oil

• If you don't have time to make the flatbreads you can use store-bought flatbreads.

THAT'S A WRAP

You can also turn this into a generously filled wrap, perfect to take to work or for a delicious summer dinner on the beach or a picnic.

OTHER RECIPES TO TRY

High-Protein Green Goddess Salad

Roasted Cauliflower and Chickpea Salad

Healthier Caesar Salad with Tofu

VEGAN CAESAR SALAD FLATBREAD

A tofu Caesar Salad is always a winner, but pile that on a soft, fluffy flatbread and avocado slices... Amazing!

SERVES 2

TIME 30 minutes

INGREDIENTS

FOR THE FLATBREADS

• 150g self-raising flour

• 120g plain, unsweetened soy yoghurt

• a pinch of salt (optional)

FOR THE TOFU

• 1/2 block tofu

• 1 tsp smoked paprika powder

• 1 tsp garlic granules

• sea salt, to taste

• a drizzle olive oil, for frying

FOR THE SALAD

• 1 large head butter lettuce or leavy greens of choice, washed

• 1 avocado sliced or cubed

• a handful micro herbs or pea shoots

• Sea salt and crushed black pepper

FOR THE DRESSING

• 1 tbsp plain, unsweetened soy yoghurt

• 2 tbsp vegan mayonnaise

• 1 tbsp capers

• 2 tsp apple cider vinegar

• 1 tbsp nutritional yeast

• 1 tsp Dijon mustard

  
  

INSTRUCTIONS

FOR THE FLATBREAD

Make the flatbread dough by mixing the flour and yoghurt (and salt) together. If the dough is too sticky add a bit more flour. Knead for about 5 minutes and set aside.

Divide the dough into two even sized pieces and roll each piece out on a lightly floured surface using a rolling pin. Roll into a rough circle, about 20 cm in diameter.

Heat a pan on high and add a drizzle olive oil (unless using a non-stick pan) before gently placing the rolled flatbread dough into the heated pan. Fry for 3 - 4 minutes, until the the flatbread starts to puff-up and lightly golden before flipping and frying the other side (for another 2 - 3 min). Transfer onto a plate, cover with a kitchen towel and repeat with the second piece.

FOR THE TOFU

In a bowl add the paprika, garlic granules and salt. Add the tofu pieces and mix well to coat evenly. Heat a pan and add a drizzle of olive oil. Add the tofu pieces and fry until the pieces are golden, stirring occassionally. Set aside until needed.

FOR THE DRESSING

Mix all the dressing ingredients together. Taste and adjust seasoning as needed. Set aside until needed

FOR THE SALAD

Cut or tear any large lettuce leaves into smaller pieces. Drizzle with 3/4 of the dressing and mix well to coat evening. Season with sea salt and black pepper.

TO ASSEMBLE

Pile each flatbread with the salad (divide evenly), divide the tofu and avocado between each flatbread. Add the pieces on top of the salad. Finish with the remaining dressing and a handful of micro herbs. Season if needed and enjoy!