Caesar Salad

• Begin by making your Caesar Dressing. This will taste the best if you allow it to sit in the refrigerator for at least one hour before serving.
• Cook your Tofu Eggs using the recipe below.
• While your eggs are cooking, chop or rip your lettuce into bite-sized pieces.
• (If using) Rehydrate your soy curls following packaged directions using 2 cups hot water mixed with 1 TBSP bullion. Once hydrated, fry your soy curls in 1-2 TBSP olive oil and season generously with salt, pepper, onion powder, and garlic powder.
• Dice your avocado and tomatoes
• To serve you can either assemble the salad in layers or serve buffet style. To assemble layer in the following order:

  Toss lettuce in salad dressing (Bottom), then layer Soy Curls (if using), Tofu Eggs, Tomatoes, Avocado, Croutons, and Bacon Bits and Parmesan sprinkles on top.

  To serve Buffet Style (my family's preference) place all ingredients in separate serving bowls. Allow each person to construct his/her salad according to preference. You can pre toss the lettuce in the salad dressing, or allow each person to add their own.

Caesar Dressing

• Add all ingredients into a small bowl and whisk until smooth and all ingredients are well blended. Chill for at least one hour before using for the best flavor. If you would like a thinner dressing, add rice milk to thin one TBSP at a time. If you would like to tone down the flavor, add additional mayo. If you would like an "eggier" flavor, add additional Black Salt.

Vegan Parmesan

• Add all ingredients, except the lemon juice, to a small food processor or blender. Pulse the food processor until there are no noticeable chunks of cashews. The mixture should look granular, similar to parmesan. You may need to use a spatula to scrape the sides loose so that the cashews are more evenly chopped. If you have the occasional chunk of cashew that is a little large, that's ok. You want to stop pulsing before the mixture turns sticky. If it looks sticky instead of dry, stop immediately!
• Add lemon juice by sprinkling it over the top of the parmesan mixture. You can either pulse your food processor a few more times to mix in the lemon juice or mix the lemon juice into the mixture in a small bowl. Either way you will want to remove your parmesan from the food processor, scrape it into a container (that has a lid), and give it a good mix to ensure that the lemon juice is evenly distributed. You can use your parmesan right away, or save it for later. It should keep in a sealed container, in the refrigerator for at least a week.

• Add all ingredients, except the lemon juice, to a small food processor or blender. Pulse the food processor until there are no noticeable chunks of cashews. The mixture should look granular, similar to parmesan. You may need to use a spatula to scrape the sides loose so that the cashews are more evenly chopped. If you have the occasional chunk of cashew that is a little large, that's ok. You want to stop pulsing before the mixture turns sticky. If it looks sticky instead of dry, stop immediately!
• Add lemon juice by sprinkling it over the top of the parmesan mixture. You can either pulse your food processor a few more times to mix in the lemon juice or mix the lemon juice into the mixture in a small bowl. Either way you will want to remove your parmesan from the food processor, scrape it into a container (that has a lid), and give it a good mix to ensure that the lemon juice is evenly distributed. You can use your parmesan right away, or save it for later. It should keep in a sealed container, in the refrigerator for at least a week.

• Dry you tofu using a hand towel or paper towels. If you would like you can even press your tofu for 10-15 minutes, but this is not necessary. The drier the tofu is, the faster it will cook.
• Heat your fry pan over medium heat and add your oil or butter. Don't skimp on your fat. Just like with regular eggs, the fat improves the flavor and since tofu has no fat, it needs that boost!
• Crumble your tofu into your hot oil. Be careful. The water in the tofu will spit if your oil is nice and hot. You do not need to be overly concerned on your crumble size. As the tofu cooks, brake it into smaller and smaller pieces using a spatula or wooden spoon. I feel that the flavor is better with pea sized pieces of tofu. Feel free to experiment and decide with you prefer. Stir you tofu often. You want to cook the tofu crumbles until the tofu starts to lightly brown and get slightly crispy on the outside. It should be nice and dry. The drier, the better! This may take 10-15 minutes so be patient.
• Once the tofu is crispy, add all seasonings but the lemon juice. Stir the mixture,½ trying to evenly distribute the seasonings. Now add the lemon juice by sprinkling it over the tofu. Mix well. Continue to cook your tofu eggs for another 3-5 minutes, stirring often. This will allow the flavors to combine. Taste your eggs. If you want a stronger "eggy" flavor, add more Black Salt.