I couldn’t be happier that my friend Ashley agreed to share this recipe with you today.

Not only are these Vegan Caesar Lettuce Wraps a taste explosion, but they’re kind of like eating two salads in one. Bonus!

After you assemble the filling (which is a tasty salad in itself),

you simply stuff the mixture into crunchy butter or Romaine lettuce leaves and eat.

It’s the dressing that really brings these wraps to the next level, so even though it takes some time and ingredient-finding, it’s worth it. And you can make extra for future salads.

For more fantastic recipes (that just happen to be gluten-free), or just to get lost in her stunning photography, visit Ashley’s blog, Edible Perspective.

Caesar Lettuce Wraps with Quinoa, Kale and Tofu

 

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Serves: 3-4 hearty servings

Ingredients

• 1 batch vegan caesar dressing (see recipe below)
• 1 14oz package non-GMO extra firm tofu
• 1 head lacinato/dinosaur kale
• 3 cups cooked quinoa, lightly packed
• 2-3 teaspoons safflower/sunflower oil
• 1 avocado, diced
• sun-dried tomatoes
• salt + pepper
• Butter or Romaine lettuce leaves for serving

Instructions

1. Slice tofu in ½-inch thick slabs and spread in a single layer in between two, doubled-over kitchen towels. Place a large cutting board overtop and stack a few books on top to press out the liquid for 20-30 minutes.
2. De-stem the kale, stack the leaves and chop into thin ribbons. Measure 3-4 cups and place in a mixing bowl with the cooked and chilled quinoa.
3. After pressing the tofu, preheat a 10-inch cast iron skillet over med-high heat with about 2 teaspoons of oil.
4. Cube the tofu into ½-inch pieces and place in the skillet once hot. Season lightly with salt + pepper.
5. Let brown for about 2-3 minutes and then toss a few times until browned on all sides. About 7-10 minutes total or longer if desired.
6. Once the tofu is done, let fully cool then place in the bowl of quinoa and kale.
7. Add desired amount of dressing and toss together until well-coated. Add salt + pepper as desired and chill in the fridge until ready to serve. Add the avocado and sun-dried tomatoes and toss with more dressing as it will have absorbed some in the fridge.
8. Place in a lettuce or tortilla and serve with extra dressing on the side.
9. notes/substitutions: If wanting to serve this warm/hot, add the quinoa and kale mixture to the skillet over med-low heat after browning the tofu. Toss with the caesar dressing, avocado, and sun-dried tomatoes until hot. Add more dressing as needed. I used about ¾ of the dressing recipe when making this. Feel free to sub chickpeas or cubed tempeh instead of tofu if desired. Fresh tomatoes are also a great addition in the wrap. Romaine lettuce can be subbed the kale if desired.

Notes

Recipe courtesy of Ashley McLaughlin from Edible Perspective.

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Vegan Caesar Dressing

 

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Make extra for salads later in the week!

Serves: 1¼ cups dressing

Ingredients

• ½ cup cooked chickpeas
• ¼ cup raw cashews, soaked
• 5-6 tablespoons fresh lemon juice
• ⅓-2/3 cups water
• 2 tablespoons tahini
• 2-3 teaspoons gluten-free tamari/soy sauce
• 1¼ teaspoons minced garlic
• 1 teaspoon agave/honey/sugar
• ¾-1 teaspoon stone ground mustard
• ½-1 teaspoon black pepper
• ¾ of an 8x8 sheet of sushi nori

Instructions

1. Rinse + drain your chickpeas and soaked cashews and place in a high-speed blender with 5 tablespoons lemon juice, ⅓ cup water, tahini, 2 teaspoons tamari, garlic, agave or honey, ¾ teaspoon mustard, and ½ teaspoon black pepper.
2. Blend until fully smooth, scraping the sides as needed. Add more water as needed to thin to desired consistency.
3. Crumble ¾ of an 8x8 sheet of sushi nori and blend into the dressing.
4. Taste and adjust flavors as necessary adding more lemon, tamari, pepper, and/or the last ¼ sheet of nori if desired.
5. Refrigerate for about 5 days. Dressing thickens as it sits. Thin out with water/lemon juice/olive oil as needed.

Notes

Nori is crucial for the sea-like flavor. You may be able to use those little seaweed snack packs as a substitute here, but watch as they typically contain a lot of sodium. This is a taste as you go dressing, so add more of each ingredient slowly.

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Ashley McLaughlin is the writer, recipe developer, and photographer for the blog Edible Perspective. In 2013 she published her first cookbook, Baked Doughnuts for Everyone.  Her recipes have been featured in Oprah Magazine, Women’s Health Mag, Fine Cooking, Gourmet blog, The Kitchn, The Huffington Post, and more. A few of Ashley’s favorite things: family // cooking for others // farmers markets // cycling // snowshoeing // snowboarding // bluegrass // architecture // our pups // farm fresh eggs // mountains // boxed wine // breakfast // clean sheets // traveling