Soak raw cashews in a jar in hot boiling water for 30 minutes. Time Saving Tip: Soak cashews overnight in cold water in a jar and store in fridge.

Reserve ½ cup of the cashew. Pour this into the blender along with the other ingredients and blend until super smooth. Transfer to a reusable squeeze bottle.

Prepare your vegetables as listed above and arrange them onto your plates as the base for your salad. Optional: You can fry the bell peppers in some oil and salt over medium heat until soft.

In a medium size bowl, combine all cornstarch, garlic powder, chilli powder, salt and pepper and whisk together. Add in the diced tofu and coat each piece.

Then in a non-stick pan set on medium heat, add avocado oil.  Then add in the diced tofu and fry on both sides until golden brown. Approximately 5 minutes on each side.

Add desired amount of crispy tofu and ranch dressing to your salad. Serve immediately and enjoy!