20-Minute Tofu 'Chicken' Caesar Salad with Ready Rice

For the Tofu "Chicken":

1. Begin by slicing your tofu down the middle, patting dry with a napkin, and slicing the edges off the tofu to form cutlet shapes.
2. Add the tofu pieces to a bowl, and lather with soy sauce, seasoning of choice, and lemon on each side. Feel free to marinate overnight or use right away.
3. Add avocado oil to your skillet, top with your "chicken", and sauté on each side for around 2-4 minutes on medium heat.
4. Add butter, a thyme sprig, and white wine to the skillet and begin to baste the tofu. Add more butter and wine if needed, and baste for an additional 5 minutes.
5. Remove from heat and it’s ready to serve.

For the Vegan Caesar Dressing:

1. Combine all dressing ingredients (hemp seeds, nutritional yeast, garlic, lemon juiced, vegan Worcestershire sauce/soy sauce, capers, Dijon mustard, salt, pepper, unsweetened original vegan milk) in a blender.
2. Blend until smooth.
3. Store the dressing in your fridge for up to a week in an airtight container.

To Assemble:

Serve the pan-fried tofu "chicken" with Ben's Original™ Ready Rice™, fresh Romaine Lettuce, a generous drizzle of the vegan Caesar dressing, and a sprinkle of vegan parmesan.