2-3 heads romaine lettuce
1/3 cups shredded carrots
1/4 loaf day old bread (french, artisan, gluten free, any thick bread will do)
2 teaspoons olive or grape seed oil
2 teaspoons all purpose seasoning, any you like
A few tablespoons vegan parmesan cheee
Alabama White Sauce Caesar Dressing:
1/2 batch Alabama White Sauce
2 tablespoons apple cider vinegar
1 teaspoon minced garlic
2 teaspoons lemon juice
preheat oven to 350 degrees (for the croutons)
For the croutons, cut day old bread into bitesize cubes. Place the cubes in a large bowl along with 2 teaspoons of oil and all purpose seasoning and toss.
Once the bread is coated, spread the cubes onto a cookie sheet in a single layer, and bake for about 10 minutes or until the cubes are crisp and well toasted.
Wash and chop the lettuce. Peel and dice the avocado.
For the dressing, whisk together the Alabama White Sauce with 2 tablespoons apple cider vinegar, garlic and lemon.
Add lettuce, avocado, carrots, and croutons to a large bowl. Drizzle with desired amount of dressing (enough to coat the lettuce) and top with strips of Alabama White Sauce Grilled Tofu and parmesan cheese to serve.