Step 1

Preheat your oven to 200°C/180°C Fan. Cube tofu and ciabatta, slice lettuce, juice one lemon and cut the other into wedges.

Step 2

Put the ciabatta, 1 tsp garlic powder, 4 tsp olive oil and a pinch of salt into a large bowl and toss to completely coat the bread. Place onto a baking tray, together with the tofu, and bake in your oven for 10-12 minutes until golden and crisp. Remove and leave to cool slightly. Season to taste.

Step 3

Meanwhile, put 75g cashews, 3 tbsp nutritional yeast, 1/4 tsp garlic powder and 1/4 tsp salt into a food processor and pulse until the texture of finely grated parmesan. Remove and leave to one side.

Note - you can do this in a jug with a stick blender if you don’t have a food processor. Just put a tea towel over the top of the jug to stop any bits flying out!

Step 4

Put the remaining 2 tbsp of nutritional yeast, 3/4 tsp garlic powder, 125g cashews, 2 tbsp lemon juice, tamari, mustard, 4 tbsp olive oil, 6 tbsp water and 1/4 tsp salt into your now empty food processor and blend to form a smooth creamy dressing. Note - You can also use a jug blender.

Step 5

Once everything is ready, serve the lettuce topped with your creamy dressing, croutons, smoked tofu, vegan parmesan and wedges of lemon. Tuck in immediately!