Tofu Caesar Salad Wraps
Everyday of college I ate the same lunch. A tofu caesar salad wrap that was not technically served anywhere on campus. A wonderful woman named Linda worked at a speciality salad bar in Furman’s P-Den and she would sneak tofu from the sushi station and stuff it into my wrap (a wrap which was supposed to come with chicken). It was absolutely amazing and so special and I probably never thanked Linda adequately. The wraps had the crispiest pita bites instead of croutons and the perfect amount of caesar dressing. I will probably never be able to make one as good as Linda, but this is my best shot so far!
Caesar dressing is one of those weird things that vegetarians look at with zero qualms and then read the label and go, “whyyyyy?!” I mean, are the anchovies really necessary? Do they seriously add that much flavor? Just put in more salt instead, it can’t be that different! Unfortunately, after scouring the Whole Foods aisle and even accosting an employee or two, I discovered that nobody appears to have a vegetarian Caesar dressing on the market. Now, one day I am going to come up with an amazing recipe for homemade, vegetarian Caesar dressing. However, with finals coming up next week, yesterday was just not that day. Update: A brand called Follow Your Heart came out with a vegan caesar dressing that is delicious. I know Publix supermarkets carry it, but have not checked at other stores.
Tofu Caesar Salad Wrap
Ingredients
- 1 head leafy green lettuce We also added a few stems of kale
- 2 pita pockets
- 1/2 package extra firm, pre-pressed tofu
- kosher salt and pepper
- 1/4 cup capers *optional
- 1 tablespoon salted butter *optional
- 1 cup shredded parmesan cheese
- 1 cup Follor Your Heart caesar dressing
- 4 wheat wraps We used Toufayan wraps as they are super thin
Instructions
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Wash and chop the lettuce finely and place in a large bowl.
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Chop the pita pockets into small squares and toast in the oven at 350F for about 10 minutes, or until they are browned and very crisp.
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Chop the tofu into 1" cubes and generously season with salt and pepper.
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OPTIONAL for added crunch and flavor: melt 1 tbs butter in a small pan and fry capers until crispy.
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Combine tofu, capers, 1 cup parmesan cheese, and 1 cup dressing in the bowl with the lettuce.
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Toss the salad with the pita croutons.
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Divide the salad amongst the wraps and wrap tightly.
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Cut in half and serve! Any leftover salad can also be eaten as is.
