Chkn Caesar Salad Sanga

Because the only thing better than salad is salad in a sandwich! Toasted bread topped with the most flavourful vegan Caesar dressing, tofu “chkn” schnittys, crunchy lettuce and vegan cheese. 🤌

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C and line two baking trays. Drizzle olive oil over the baking paper of one tray.

Step 2

For the tofu, mix the panko bread crumbs, vegan chicken stock powder, garlic powder, smoked paprika and a pinch of salt and pepper in a shallow bowl. Pour the soy milk into a separate shallow bowl. Dip each tofu half into the soy milk and then the dry mix, flipping and pushing to fully coat. Repeat and transfer to the oiled baking tray. Drizzle extra olive oil on top and roast in the oven for 20 minutes, turning halfway, or until golden and crisp.

Step 3

For the bread, mix the nutritional yeast, garlic powder and a pinch of salt and pepper in a small bowl. Add the olive oil and mix until smooth. Spread over the focaccia ciabatta bread and bake in the oven for 7-10 minutes or until golden and crunchy.

Step 4

For the caesar dressing, place all of the ingredients into a food processor and process until smooth. It should be on the thicker/dip-like side to avoid making the bread soggy.

Step 5

To assemble the sandwich, smother the bottom toast slice in the Caesar dressing. Top with the lettuce, tofu “chkn”, vegan cheese and an extra dollop of the caesar dressing. Top with the other toast half and enjoy!