How to make:
Vegan Caesar Salad with Crispy Baked Tofu
This Vegan Caesar Salad is a dairy-free take on the classic. It’s topped with the best vegan caesar dressing and plenty of crispy baked tofu.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Author:
Yield:
4 1x
Ingredients
For the tofu:
- 1 14-ounce package extra-firm tofu, drained and pressed*
- 1 tablespoon avocado oil or other high-heat oil
- 1 tablespoon nutritional yeast
- 2 teaspoons Italian seasoning
- ¼ teaspoon turmeric (optional, for color)
- Salt and pepper, to taste
For the dressing:
- ½ cup raw cashews, soaked in water overnight
- 1/3 cup water
- ¼ cup lemon juice
- 2–3 garlic cloves
- 3 tablespoons nutritional yeast
- 2 teaspoons capers
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 6 cups romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
Instructions
- Preheat oven to 400F. Lightly grease a baking sheet.
- Cut tofu into 1-inch cubes; place in a medium bowl. Add oil, Italian seasoning, nutritional yeast, salt and pepper; toss to combine.
- Arrange tofu cubes in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through.
- In a blender or food processor, add all ingredients for the dressing. Blend until completely smooth.
- In a large bowl, add lettuce, tomatoes, baked tofu and Caesar dressing; toss to combine.
- Serve immediately. Store in the fridge for up to 4 days.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top.
Find it online: https://www.emilieeats.com/crispy-tofu-vegan-caesar-salad/