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Jackfruit Caesar Salad [vegan]
Photo: Anna Pelzer

Jackfruit Caesar Salad [vegan]

20 ingredients Tofu foodista
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Estimated Nutrition (whole recipe, rough)

957
Calories
36g
Protein
14g
Fat
177g
Carbs

Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 17 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Cherry 1 cup (138g) 87
White Bread 1 slice (30g) white 79
Egg 1 large egg (50g) 78
Tofu 100g firm 76
Sugar 1 tbsp (12.5g) granulated 49
Onion 1 medium (110g) 44
Plum 1 medium (66g) 30
Tomato 1 medium (123g) 22
Lemon juice of 1 lemon (48ml) 12
Pepper 1 tsp ground (2.3g) 6
Lettuce 1 cup shredded (36g) 5
Olive 1 large (4g) 4
Garlic 1 clove (3g) 4
Mustard 1 tsp (5g) yellow 3
Vinegar 1 tbsp (15ml) distilled 3
Salt 1 tsp (6g) 0
Jackfruit not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 cans jackfruit in brine (drained weight 280g/10oz), drained and chopped
  • 2 tablespoons extra-virgin olive oil
  • 4 thick slices stale white bread, cut into large cubes
  • 2 cloves garlic, finely chopped or crushed
  • 3 tablespoons extra-virgin olive oil
  • 2 heads romaine/cos lettuce, torn
  • 4 spring onions (aka scallions), chopped
  • 280 grams cherry/plum tomatoes, halved (10oz)
  • 300 grams silken tofu, drained (11oz)
  • 3 tablespoons nutritional yeast
  • 1 clove garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons vegan mayo
  • 1/2 medium lemon juice
  • 1/2 medium lemon zest
  • 1 teaspoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sugar

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
Recipe sourced from foodista

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