Vegan Caesar Salad with Cajun Grilled Tofu

1. For the dressing: Boil water. Place the raw cashews into a medium-sized bowl and pour over the boiling water.

2. Cover the bowl with a plate or lid and set aside to rest for 15 minutes.

3. For the tofu: Meanwhile, drain and press tofu.

4. Take the tofu and cut it into 8 even slices (per 4 servings). Mix Cajun seasoning, coconut aminos, and oil in a large shallow dish to make a marinade.

5. Place the sliced tofu into the bowl, cover with marinade, and set aside for 15 minutes.

6. For the salad: Once the cashews have finished soaking, drain them and pour into a blender.

7. Add in the lemon juice, nutritional yeast, capers, 1 teaspoon caper brine (per 4 servings), coconut aminos, balsamic vinegar, water, and a pinch of salt and pepper.

8. Blend until smooth. Add in the Dijon mustard and pulse a few times, before setting the dressing aside.

9. Cut or rip romaine into bite-sized pieces and place into a large bowl.

10. Heat a cast-iron grill pan or barbecue to a medium heat and grill the tofu for 2 minutes on each side or until slightly charred and heated through.

11. Mix the dressing in with the lettuce. Adjust the amount of dressing to suit taste.

12. Serve equally between bowls, allowing two slices of tofu per bowl.