Lets talk nachos.
Chips, a protein, normally something cold and crunchy like lettuce, some cheese. Nachos.
So when I saw a recipe in some magazine for some grilled chicken caesar salad nachos, at first I was confused, but then intrigued. And then it all made sense that one could make a caesar salad nacho and it probably be delicious.
I don’t really know what all was going on in that non vegan recipe version, I didn’t really look past the pic, but I knew I could take my favorite vegan caesar salad recipe and add some kind of vegan protein, and probably find my new favorite summertime dinner!
I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner.
So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off.
Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Bob Gibson’s Bar-B-Q.
Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq!
So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad .
PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again.
I also added some carrots to the salad because I’m adult and I can do what I want..right?? And what I want is carrots on everything, even if it's not the norm, who cares if it tastes good.
When making the nachos I first considered adding my grilled Alabama White Sauce Grilled Tofu, and honestly I think that could be delicious too, but I had a bag of Butler Soy Curls staring at me and I was in the mood for some fried soy curl goodness. So that is what I did and I am glad I did because fried soy curls are one of my favorite things.
The chips act as a crouton crunch without adding croutons!!! I imagine you could also toast up some pita bread as well If you didn’t want to sue tortillas, and if you are gluten free you could use corn tortillas!
I served these nacho on a big ol plate and let everyone dig in. I think this recipe would work great for a BBQ or gathering, game night or movie night. It’s light but filling and pretty fun to scoop up that salad and crispy soy curls on a garlicy chip.
This might be how we eat caesar salad in our house for the foreseeable future!
INGREDIENTS:
2 heads romaine lettuce
1/3 cups shredded carrots
1 package flour tortillas (you could use corn if GF)
A few teaspoons garlic powder or garlic salt
spray oil
A few tablespoons vegan parmesan cheee
For The Soy Curls:
1 (8 oz) bag Butler soy curls
3 cups boiling water
1 teaspoon Vegetable or Chickenless Better than Bouillon
1 cup all purpose flour
2/3 cups tapioca starch
1 teaspoon garlic salt
1 teaspoon onion powder
( you could also use the 86eats easy seitan chicken breast, grilled or fried and cut into strips)
Alabama White Sauce Caesar Dressing:
1/2 batch Alabama White Sauce
2 tablespoons apple cider vinegar
1 teaspoon minced garlic
2 teaspoons lemon juice
INSTRUCTIONS:
Prepare the Alabama White Sauce according to instructions. Whisk in the remaining dressing ingredients with 1/2 of the sauce. The other half of the Vegan Alabama White Sauce can be used as a dip for veggies, used to make grilled tofu, or even Alabama white sauce tempe tacos.
Cut the entire pack of tortillas into triangle shapes. Arrange them on two baking sheets in a single layer and give them a light mis of oil and good shake with some garlic salt or powder. Bake them at 350 degrees until they begin to brown and get crispy. (about 10 minutes but keep an eye on them.) Remove from oven and allow to cool. Set aside.
Pour hot water along with Better than Bouillon into a large bowl, whisking in the bouillon until it has dissolved. Add the soy curls and let them soak for 10 minutes.
While the curls are soaking, whisk together the flour, starch, and seasoning in a large bowl.
Drain the soy curls in a colander over the sink, return the curls to the bowl they were soaking in.
Begin adding a handful of curls at a time to the flour mixture, making sure to fully coat the curls. Place coated curls on a baking sheet pan, and repeat with remaining curls.
Line another baking sheet pan with paper towels and place a wire cooling rack on top.
HOT OIL COOKING METHOD: Heat a large deep skillet or dutch oven with a few inches of oil, over medium heat. You can poke a chop stick or wooden skewer into the pan, if small bubbles form around the stick the oil is ready. Once the oil is nice and hot begin adding batches of curls to the pan, making sure not to over crowd them. Using a pair of metal tongs, keep the curls moving around in the pan so they cook evenly. Allow the curls to fry for several minutes until golden brown and crispy. Place finished curls on the wire rack and repeat with remaining curls. I like to sprinkle a little extra salt and old bay on the finished curls
AIR FRYER COOKING METHOD: Depending on the size of your air fryer, you may have to cook the curls in batches. I have a 7 quart air fryer and can fit them all in at once. Place the coated curls in the air fryer and give them a light spray with some oil. Fry at 375 for 10 minutes, opening and shaking the basket a few times throughout their cooking. I often use tongs and stir them around to keep them from sticking. You may need another 5 minutes on the fry. Just make sure they fry long enough that they are all crispy. You may also want to give them another mist of oil when you open the basket to shake and stir them around.
Wash and chop the lettuce. In a large bowl toss the lettuce, carrots, and 2/3 of the dressing.
To serve, arrange the chips on a large platter (or if you want individual servings, arrange on single plates) top with salad, some crispy soy curls (I don’t use the entire batch, but my kids always just snack on the leftovers with dip, or I save a reheat what I don’t use later) , sprinkle with vegan parmesan cheese, and drizzle with remaining dressing. Serve right away.
Serves 4- 6 (you can half this recipe easily for less nachos)
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