Chick’n Caesar Noodle Salad Jars

Chick’n nugget Instructions:

1. Preheat your oven to 425° F.
2. Press block of tofu firmly between towels to remove excess moisture.
3. Cut the block of tofu into 12-14 equal slices, then cut each of those slices lengthwise to create 24-28 equally sized strips.
4. Press the slices gently in between pieces of paper towel to remove any remaining moisture.
5. Sprinkle a pinch of fine sea salt over the tofu slices and gently press the salt into the tofu.
6. Place gluten-free flour into a shallow bowl.
7. Dip the pressed tofu pieces into the gluten-free flour blend one at a time, coating each piece completely.
8. Place the oat milk in a separate shallow dish.
9. Add the breadcrumbs, nutritional yeast, salt, garlic powder, onion powder, chilli powder, and cornstarch together in a third dish and mix well.
10. One at a time, dip a piece of floured tofu into the milk then coat completely in the breadcrumb mixture.
11. Once coated, set aside and repeat with all remaining pieces of tofu until all 24-28 have been dipped into the milk, then the breadcrumb mixture.
12. In a nonstick pan, heat half the avocado oil over medium heat.
13. Add 12 pieces of coated tofu, reduce the heat slightly and fry 2-3 minutes a side, or until golden brown.
14. Place the fried tofu onto a non-stick baking sheet. 
15. Repeat the process with the remaining avocado oil and pieces of coated tofu.
16. When all pieces have been fried and placed on the baking tray, cook them in the oven for 20 minutes, flipping the tofu chick’n tenders after 10 minutes.
17. After 20 minutes remove from the oven and let cool.
18. Slice 10 of the tenders into bite-sized pieces to be used in the Chick’n Caesar Noodle Salad Jars.
19. Store the remaining pieces in the fridge to consume up to 3 days later.

Dressing Instructions:

1. In a resealable jar mix all dressing ingredients.
2. Shake well, seal and store in the fridge until ready to use.

Instructions:

1. Prepare Chickapea Spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil.  Stir and cook pasta for 7 minutes).
2. Drain Pasta and rinse with cool water.
3. In two separate jars, equally layer cut romaine lettuce, chick’n tenders, and pasta.
4. Seal and store in a fridge until ready to consume.
5. When ready for consumption, remove the jar and dressing from the fridge.
6. Shake dressing and pour half over each jar.
7. Mix well and enjoy!

Recipe Notes:

• Look for a gluten-free 1-1 flour blend including xanthan gum. It is the best option to use in this recipe.
• If you are not gluten-free, store-bought vegan chick’n tenders or nuggets can be substituted for making your own in this recipe. Prepare store-bought chick’n according to the package directions.
• When frying your tenders, start with a bit of oil and add more if needed. Using a non-stick pan will decrease the amount of oil needed.
• Layer your jars with the lettuce between the pasta and tenders to avoid your ingredients becoming soggy.
• If not using all the chick’n tenders, fully cook them all before storing the unused ones in the fridge. When ready to consume reheat them in the oven.
• Capers are an essential ingredient in the dressing. They replace the role that anchovies play in most Caesar dressing recipes.
• The Dressing can be made in advance and stored in the refrigerator for a few days prior to serving.