Backyard Buffalo Ranch Caesar Salad

Prep: Preheat the oven to 350. Wash and dry the produce. Drain the tofu and dice into 1/2" cubes. Cover in paper towel and place a cutting board on top to let the excess water drain. Roughly chop the romaine hearts, discarding the roots. Slice the celery into thin slices, discarding the bottoms. Add cashews to a small pot and bring to a boil. Remove from heat and let sit for 10 minutes. Slice the lemon in half and juice into a small bowl, careful to avoid seeds. Line a baking sheet with parchment paper.

In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the tofu and sauté until golden on all sides, about 5 minutes.

(Optimal step if gluten-free): Tear the pita bread into bite size pieces. Lay flat on a baking sheet lined and bake for 10 minutes, until golden and crispy.

Whisk together the sriracha, 1 tablespoon lemon juice and agave in a small bowl. Pour the dressing over the tofu and set aside to marinate.

To make the dressing, pour the cashews and their 3/4 cup of the soaking water into a blender. Pulse to combine. Add 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 garlic clove, miso paste, dijon mustard, garlic and onion powder into the blender. Blend until you have a smooth and creamy consistency.

Combine the romaine lettuce, cabbage, carrots, and celery to a large bowl. Add the dressing and toss well. Top with tofu and pita croutons. Enjoy!