Caesar salad with soy curls

By Wendy Andresen | Jul 10, 2019
Photo by: Wendy Andresen

I’ve made a wonderful discovery – soy curls! I haven’t found these locally, but I ordered a set of three bags online from Amazon. Believe me, it was a leap of faith. If ordering only one bag had been an option, I wouldn’t have hesitated. Half a bag rehydrates to make a decent meal for two people, so they certainly are a bargain. Think of them as plain chicken strips ready to be glorified in any way you choose, such as barbecued chicken strips, chicken salad, or ingredients for an Asian stir fry or fajitas. I have been delightfully surprised by their versatility. It’s a bonus that they’re dehydrated and can just hang out in your pantry until you need them for a last-minute dinner.


1/4 cup whole raw cashews

1/2 cup plain unsweetened nondairy milk

1/3 cup extra-virgin olive oil

3 Tbsp. fresh lemon juice

3 Tbsp. nutritional yeast

1 Tbsp. mellow white miso

1 Tbsp. Dijon mustard

1 clove garlic, pressed

Freshly ground black pepper

Blend all ingredients together on high speed in a blender or smoothie maker for at least 2 full minutes, until completely smooth55.


2 heads romaine lettuce, washed, dried and chopped into bite-size pieces


4 slices stale Italian-type bread

3 Tbsp. extra-virgin olive oil

1 large clove garlic

Rub the bread slices on both sides with the garlic clove. Cut the bread into cubes and place them into a plastic bag (I save cereal bags for just this purpose). Pour the oil onto the cubes and smoosh them around until they’re evenly coated. Bake them on a sheet pan for 20 minutes at 350 degrees. Stir after 10 minutes. Leftovers can be frozen.

Soy curls:

4 ounces soy curls

2 cups vegetable broth

2 to 3 Tbsp. extra-virgin olive oil

2 tsp. seasoning mix, such as Mrs. Dash

Bring the vegetable broth to a boil and turn the heat off. Soak the soy curls in the hot broth for 20 minutes, until softened. Drain them well and squeeze out the excess broth, which you can reserve for another time. Sauté the soy curls in the olive oil until well browned, stirring occasionally. Add the seasoning mix.

Assemble the salad:

Place the romaine in a large salad bowl. Add enough dressing to coat evenly and reserve some for serving. Top with the soy curls and croutons.

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