Vegan Caesar Salad Nachos with Fried Soy Curls

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:

1. 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.

2. 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.

3. 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.

4. While the curls are soaking, whisk together the flour, starch, and seasoning in a large bowl.

5. Drain the soy curls in a colander over the sink, return the curls to the bowl they were soaking in.

6. 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.

7. Line another baking sheet pan with paper towels and place a wire cooling rack on top.

8. 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

9. 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.

10. Wash and chop the lettuce. In a large bowl toss the lettuce, carrots, and 2/3 of the dressing.

11. 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)

If you like this recipe, then try these:

Alabama White Sauce Caesar Salad with Grilled Tofu

Veagn Matzah Oven Nachos

Vegan Alabama White Sauce Tempeh Tacos

Vegan Mongolian Beef with Soy Curls

Before we were vegan, my husbands favorite Chinese takeout meal was Mongolian beef.

If you have never had Mongolian beef vegan or otherwise, and you are a fan of garlic, gingery, sweet, sticky sauces, then this is one you need to try!

I was never a big beef eater pre vegan but could appreciate my husbands love for this dish. My go to was always garlic chicken. Being that both of those dishes are a thing of the way back past, I needed to find a way to make my husbands old Chinese takeout favorite a thing of the vegan present.

When it comes to soy curls I have always felt inclined to fry them in to vegan clam strips, or fry them like a “chicken” tender with dip. I LOVE soy curls. They are one of my favorite vegan meat alternative, because they are so tasty, have the perfect chewy texture, are easy and quick to cook, and pretty affordable. But I really never have used them in a saucy recipe. So when pondering what to do with the three bags I had just gotten in from Amazon, Mongolian beef popped into my head.

I knew I wanted to make a Chinese style dish with at least one bag of the curls and knew Dave, my husband, would be thrilled if I attempted to recreate his old fave!

Well y’all, this recipe is just as easy as any other of my go to soy curl recipes and my entire family liked it. That is 6 people y’all, all in agreement. Two teenagers, a super picky 9 year old by and a toddler. Let me tell you something, this says a LOT!! My kids live to be contrary and I am pretty convinced conspire to push me to the edge where dinner likes and dislikes are concerned. I have just resolved to know that at least 2 of us are going to leave the dinner table hungry upon refusal of the dinner placed before them. Its exhausting and frustrating, so when I find a meal everyone likes, it gets put on a regular rotation.

Vegan Mongolian Beef is now on regular rotation! Hallelujah for small miracles!

INGREDIENTS:

• 8 oz package soy curls

• 4-5 scallions (green onions)

• 3 cups hot water

• 1 teaspoons vegetable Better Than Bouillon

• 1 tablespoon soy sauce or coconut amnions

• 1/3 cup all purpose flour

• 1/3 cup corn or tapioca starch

• neutral flavored oil for frying

SAUCE:

• 1/2 cup light brown sugar

• 1/4 cup low sodium soy sauce or coconut amnios

• 1 teaspoon Vegetable Better Than Bouillon

• 2 teaspoons grated ginger

• 3 teaspoons minced garlic

• 1-2 teaspoons rice vinegar

• 1/3 cup water

INSTRUCTIONS:

1. In a large bowl add the bag of dried soy curls, along with 3 cups of hot water, 1 tablespoon soy sauce, and 1 teaspoon better than bouillon. Let the curls soak for 10 minutes.

2. In another large bowl, whisk flour and starch. Drain all of the liquid from the soy curls and add them to the flour and starch. Toss to coat the curls. The curls will still be a little wet so the coating can get kind of of sticky. Thats ok!

3. Prepare a wire cooling rack by placing it on a paper towel lined baking sheet. Placing the curls or the rack after frying, vs just a paper towel lined plate helps them to stay a bit more crispy. This is true with any pan fried food.

4. Heat a large skillet over medium heat with a tablespoon or two of oil. Add the coated soy curls in batches to the hot pan, frying on each side until they begin to brown and get a little crispy. Place finished curls on the cooling rack and continue frying all remaining. Add extra oil to pan as needed.

5. You can use the skillet you fried the curls in if its deep enough or use a sauce pan to cook the sauce. I use a large iron skillet and wipe it clean after frying the curls. Add all all of the ingredients for the sauce into the pot/ pan and whisk . Heat the sauce on medium/low util it comes to a simmer. Reduce heat to low, regularly stirring the sauce unit it has thickened some and seems sticky.

6. Slice the green onions on a diagonal into 1/2 inch to 1 inch pieces. Toss the curls into the sauce and add the onions. Serve vegan Mongolian beef over rice.

If you like this recipe, then try these:

Asian Summer Roll Salad with Grilled Tofu

Crispy Sesame Tofu

Clam Strips with Soy Curls

Vegan Clam Strips (Soy Curls)

I used to love fried seafood. Again, I was raised in Georgia by parents from Alabama so I was born eating fried chicken and drinking sweet tea, no questions asked.

I don’t even know the first time I ate a non fried seafood item, or even knew that it was an option! So after giving up all other meats, and even dairy, the one animal food I still found myself really missing and craving was fried seafood!

Recently my friend Lane accidentally bought 6 bags of soy curls, thinking she had just ordered one. So she asked me if I had any recipes on the site using them. I did not. I have had soy curls in various preparations here and there but had not made them myself. I also recently had the most delicious vegan clam strips from a food truck that is not in town very often and had been craving more ever since. They used mushrooms in theirs, but I decided after Lane dropped off a bag of curls, there was no reason not to try and make a clam strip out of them!

They had the basic shape, and a chewy enough texture, and logic said it would work. And work it did! These vegan clam strip are crispy, chewy, and delicious! The best part is how darn easy they are to make. Just soak, coat, fry and eat!

So If you have a bag of soy curls laying around and have never fried some up, I can not suggest it enough. Lane was super happy with the outcome and I will now be making soy curls a pantry staple in my house! I have also added an air fryer option at the bottom of the page if you are into that kind of thing!

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INGREDIENTS:

• 8 oz bag soy curls

• 3 cups hot water

• 1 teaspoon Vegetable Better Than Bouillon

• 1 cup all purpose flour (or you favorite gluten free flour)

• 2/3 cups tapioca starch

• 1/3 cup corn meal

• 1 1/2 teaspoon salt

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 2 teaspoons Old Bay Seasoning

• 1/4 teaspoon cayenne pepper

• oil for frying (I use grapeseed or canola)

Vegan Extra Dilly Tatar Sauce:

• 1 cup vegan mayo

• 2 tablespoons finely diced dill pickles

• juice from one small lemon

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried dill

• 1/2-1 teaspoon vegan Worcestershire sauce

INSTRUCTIONS:

1. 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.

2. While the curls are soaking, whisk together the flour, starch, corn meal, and seasoning in a large bowl.

3. Drain the soy curls in a colander over the sink, return the curls to the bowl they were soaking in.

4. 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.

5. Line another baking sheet pan with paper towels and place a wire cooling rack on top.

6. 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.

7. To make the tartar sauce, whisk all ingredients together in a medium sized bowl. Adjust seasoning to taste.

8. Server “clam” strips while still hot with homemade tarter sauce.

* To air fry clam strips; lightly spray with oil, set the air fryer to 375 degrees and fry for about 10 minutes, checking halfway through and giving the basket a shake. My fryer is pretty small and it seems to take longer for things to cook. So cooking times may vary depending on fryer size and amount of strips being fried.

If you like this recipe, try these:

Beer Battered Vegan Fried Fish Filets (Fish and Chips)

Jackfruit Crab Cakes

Vegan Beer Battered Fish Tacos

Crispy vegan fried clam strips using soy curls