Preheat oven to 400

Cook Brown Rice according to package and let cool. I like to cook large batches in the beginning of the week and keep it refrigerated for recipes like this one and sides for warm bowls. You can also use frozen prepared brown rice. Just be sure to let it cool before combining with the lettuce.

On a large sheet pan MAKE CRISPY CHICKPEAS by combining chickpeas with oil, salt, garlic powder and smoked paprika and spread in a single layer.

MAKE THE CAJUN TOFU by cutting the block of tofu in 3 widthwise. Score the tofu with a crosshatch pattern and rub each “cutlet” with 1 tsp of cajun spice. Place on the other side of the same sheet pan as the chickpeas and spray with oil.

Bake the chickpeas and tofu for 35 minutes, turning once halfway. Let cool and chop the tofu in cubes.

MAKE THE DRESSING: combine soaked and drained cashews, Brazil nuts, lemon, vegan Worcestershire, seaweed flakes, olive oil, water, salt, garlic and pepper in a blender and puree until smooth and creamy. If the dressing is too thick (because lemons vary) add an extra tablespoon of water to loosen it up and blend again.

In a large bowl, add cooled brown rice, romaine, Cole slaw mix, crispy chickpeas, cajun tofu and dressing.

Eat within 2 days. For a longer shelf life of 4 days, substitute chopped kale for the romaine. This is an excellent salad for food prep if you keep the dressing separate and dress it right before eating. It also makes a KILLER “chicken” Caesar wrap