60g natural plain unsweetened cashew or almond yogurt
1 tsp lemon juice
½ tsp Dijon mustard
½ tsp capers
1 tsp tamari
For the salad
Large handful organic baby spinach leaves roughly chopped (I do specify organic spinach leaves because they are much softer)
Romaine or cos lettuce roughly chopped
Preheat oven to 180C (350F).
Place tofu on a baking paper lined tray. Spray with olive oil. Bake for 20 -25 minutes until golden and crisp, flipping halfway through.
Blitz together hemp seeds, nutritional yeast and salt in a mini chopper or blender. Set to one side.
Blend together dressing ingredients in a jug using a hand blender or in a mini chopper or blender. Make sure to make the hemp mixture first if using the same mini chopper or blender rather than the other way around to avoid adding moisture to the mixture.
Mix together quinoa, lettuce and spinach. Pour over dressing and mix well to coat.
Serve in a large bowl topped with tofu “croutons” and the hemp parmesan. Mix together before digging in.