Add all ingredients into a high speed blender and blend until smooth - season to taste.
CRISPY MUSHROOMS AND TOFU
Slice the mushrooms. Cut the bread and tofu into cubes. Mix all three in a bowl with the starch.
Heat a pan with oil. Saute the tofu, bread and mushrooms and for 4-5 minutes. Deglaze with the balsamic vinegar and soy sauce.
Fry for another 4-5 minutes while stirring until crispy. Season with salt, pepper, garlic powder and some fresh thyme.
Chop the romaine lettuce, wash it and dry thoroughly. Mix with the dressing, add the topping and sprinkle with more vegan parmesan and micro greens.
Freistyle is a food, travel and lifestyle blog, where Verena shares her passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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