Vegan Tofu Caesar Wraps and Cornbread

Sam Turnbull was the person who taught the first cooking class I attended. When I first
started cooking vegan, I often turned to her blog, It Doesn’t Taste Like Chicken. Her
Vegan Tofu Caesar Wraps was one of the first recipes I made when I started cooking
vegan. As I’ve learned to cook healthier vegan recipes, I look for whole ingredients.
Thus, there are slight modifications from the original that make it healthier, without
sacrificing taste. This recipe is adapted from Sam’s original recipe.

For the Caesar dressing you’ll need a high-speed blender or food processor. If you don’t
have a high-speed blender or food processor, you can make Sam Turnbull’s vegan
Caesar dressing made with vegan mayo. Not as healthy, but easy.

Note: A lot of plant-based recipes use high-speed blenders or food processors, so you may want to
consider one if you plan to cook and eat more plant-based.

We will also be baking cornbread in this class. Seems kind of random to pair with
Caesar wraps. There was a method to my madness when I originally taught this class. It
was taught the week before we made chili so that the cornbread could be ready for chili
day. I warn people that this cornbread isn’t as fluffy as they might be used to and
everyone has said that it’s perfect the way it is. Phew, because this is a healthier
version than cornbread made with butter, eggs, milk and sugar.

Ps- If you bake the cornbread, why not make the chili to go with it? Highly recommend checking out that class too!

You can grab all the ingredients and cook along with me or watch the video and cook later.

Class Runs Approx. 60 minutes

Cost: reg. $12.99 $9.99

GOT A QUESTION OR INTERESTED IN 1:1 COACHING WITH ME?

Drop us a line at Diane (at) whatsplantbasedcooking (dot) com and we’ll be happy to help.