2 hearts of romaine lettuce
4 oz. firm silken tofu (organic)
1/3 c. fresh lemon juice (about 2 lemons)
1/4 c. vegan mayonnaise (vegenaise)
3 cloves garlic, minced
2 t. capers, drained
2 t. miso
1 1/2 t. nutritional yeast flakes
1/2 t. sea salt
1/2 t. ground black pepper
1 4x8" nori sheet, cut into thin strips
1/3 c. olive oil
Wash and coarsely chop romaine lettuce and place in a large bowl.
For the dressing: Place all of the ingredients (except for the olive oil and nori) in a food processor or blender. Sprinkle the nori on top and pulse once. Let stand for 5 minutes to let the nori soften. With the blender running on low, slowly drizzle in the olive oil.
Toss the dressing in the bowl with the lettuce and serve. Enjoy!
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