Spicy “Chickin” Caesar Baguette
350g firm tofu
Iceberg lettuce, chopped
Red onion, sliced rings
Vine tomato, sliced
1 tbsp of ground flaxseed mixed with 5 tbsp of non-dairy milk
1 cup flour
1 tbsp cornstarch (optional)
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp Italian seasoning
1 tsp poultry seasoning
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp chili powder
1 tsp cracked black pepper
1 tsp Himalayan sea salt
Sriracha Caesar Dressing
Mix equal parts sriracha and vegan caesar dressing
Freeze the tofu 2 days ahead of time. The night before you are making the sandwich, remove from the freezer and place in the fridge to thaw.
Once thawed, gently press/squeeze the tofu between two plates or cutting boards to remove the excess water as much as possible, I usually do this 5 or 6 times. Then place on a dry towel to soak up the remaining water.
Carefully pull apart the tofu into 4 or 5 pieces, don’t worry if some smaller pieces break off. Save them, they are just as good to use.
For the seasoned flour, mix together all ingredients. Set aside for later use.
Once the egg replacer has sat for at least 5 minutes, warm a medium pan with a ¼ cup of oil, over low-medium heat for frying.
Place each piece of tofu into the egg replacer one at a time. Then into the seasoned flour mixture, making sure tofu is completely covered. Place on a plate and repeat process with the remaining tofu pieces and the small bits that may have broken off.
Once all the tofu has been dredged in the flour. Begin frying in the hot oil. Flipping every 2-3 minutes as each side browns and begins to crisp up. Remove from heat and place on paper towel to soak up excess oil. Repeat with remaining tofu.
Toast the baguette in the oven and build your sandwiches, avocado, “chickin”, tomato, onion and dressing.