Description
Make a vegan caesar wrap with simple grilled tofu, a hummus based dressing ready in minutes, roasted chickpeas & sun-dried tomato “bacon”!
Ingredients
Units
Scale
- 1 bunch romaine lettuce
- 350g extra firm tofu (pressed if needed)
- Salt and pepper to taste
- Sun-dried tomato “bacon bits”
- Crunchy Roasted Chickpeas (or croutons)
- 4–6 large whole wheat tortillas
Vegan Caesar Dressing (or cashew based Zingy Caesar Dressing)
- 3/4 teaspoon miso paste
- 2 tablespoon plant milk
- 2 tsp capers, chopped with brine
- 1/4 tsp salt
- Pinch of black pepper
- 1/4 – 1/2 teaspoon garlic powder (if your hummus isn’t garlicky)
- 1/4 tsp wasabi (or sub with dijon or mustard powder)
- 3 1/2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 cup hummus (homemade for extra savings)
Instructions
- If making my crunchy roasted chickpeas, prepare them in advance so they have time to cool and get extra crispy! Alternatively, you can toss chickpeas in a pan with a bit of oil and seasonings to heat them up and season them. They won’t be crunchy but they will still be delicious.
- To make my sun-dried tomato “bacon bits”, chop ½ cup sun-dried tomatoes and toss them with ¾ tsp tamari or soy sauce and ¼ tsp liquid smoke.
- For the vegan caesar dressing, whisk miso paste with milk to dissolve the paste. Add chopped capers and their brine. Stir in the remaining seasonings. Finally, whisk in the hummus to thicken the dressing. Refrigerate until ready to serve.
- To grill the tofu, heat a grill pan over medium heat. Add a bit of oil if needed to prevent the tofu from sticking. Slice the tofu into as many thick strips as you would like. I like to get at least 12 strips but if the block of tofu is really thick you can probably get more. When hot, add the tofu strips and season with salt. Grill on each side for 1-2 minutes until grill lines appear. Remove from the heat and sprinkle with ground pepper.
- To assemble the wraps, toss washed and chopped romaine with the caesar dressing. Add a large handful to the centre of a wrap. Lay slices of grilled tofu on top of the lettuce. Add a tablespoon or so of sun-dried tomato “bacon bits” and a couple tablespoons of crunchy roasted chickpeas and roll the wrap up (see photos for reference). To seal the wrap and warm it through, lay the wrap on a pan over medium heat and rotate as needed to brown each side.
- These wraps are best fresh but we do pack them for work lunches and don’t find that they get too soggy. The chickpeas also stay quite crunchy!
Notes
Approximate Cost: A total of $11.40 CAD ($2.85/wrap if the recipe yields 4 or less than $2 for 6). $8.46 for lettuce, tofu, and tortillas. $1.54 for dressing. $1 for vegan “bacon bits”. $0.40 for roasted chickpeas. Using chicken instead of tofu would add at least $3 to my cost.
- Category: sandwich
- Method: Various
- Cuisine: Italian Inspired