Tofu Caesar salad with roasted chickpea croutons

I fried the tofu in cornflour with some oregano and thyme for seasoning and roasted the chickpeas with garlic granules and onion granules. Some extra celery for texture and the dressing is made from vegan mayo, nooch, garlic granules, onion granules, white wine vinegar and Dijon mustard. If your feeling fancy, vegan parmesan can be added and some capers for the salty anchovy taste. I found it totally delicious just like this.