Vegan Caesar Tofu Salad
A creamy, flavorful vegan Caesar salad topped with crispy, golden tofu and nutrient-packed seeds. This quick, high-protein, fiber-rich dish delivers satisfying crunch and bright flavors, making it a perfect healthy choice for everyday meals or easy meal prep.
Equipment
- Cutting board – 1
- Sharp knife (1)
- Mixing bowl – 1 large
- Whisk (1)
- Non-stick frying pan (1)
Ingredients
Crispy Tofu:
- 375 g extra-firm tofu cut into rectangles
- ¼ cup nutritional yeast
- 1 –2 tbsp olive oil for frying
Salad Base:
- 2 heads romaine lettuce sliced
- 1 cup kale finely chopped
Vegan Caesar Dressing:
- ½ cup unsweetened vegan yogurt Greek-style preferred
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 2 tbsp water more if needed for thinning
- 1 tbsp fresh dill or parsley finely chopped
- Salt and pepper to taste
To Serve:
- ½ cup mixed seeds e.g., sunflower, flax, chia, hemp hearts
- Vegan parmesan optional
Instructions
- Prepare the Tofu for Crispiness: Begin by draining the extra-firm tofu and pressing it gently between clean kitchen towels or paper towels to remove excess moisture. This step is essential for achieving a firm texture and crisp finish when cooking. Once dry, slice the tofu block into 8–12 uniform rectangles, making sure they are of similar thickness for even cooking. Place nutritional yeast on a shallow plate or bowl, then press each tofu slice into it so every side is coated evenly. This coating enhances flavor and aids crispiness.
- Cook the Tofu to Perfection: Heat a non-stick frying pan over medium heat and add a light drizzle of olive oil to coat the base. When the oil is shimmering but not smoking, place the tofu slices carefully in the pan without overcrowding. Cook each slice for about 3–4 minutes on each side, or until golden brown with a crisp crust. Use a spatula to turn slices gently, keeping them intact. Transfer cooked tofu to a plate lined with paper towels to absorb excess oil.
- Prepare the Fresh Salad Base: While tofu cooks, wash the romaine lettuce and kale thoroughly under cold running water to remove dirt. Shake off excess water or use a salad spinner for best results. Slice romaine lettuce into thin strips and finely chop kale. Place both greens into a large mixing bowl, forming a fresh, crisp base for the salad.
- Whisk the Creamy Vegan Caesar Dressing: In a medium jar or bowl, combine vegan yogurt, nutritional yeast, lemon juice, Dijon mustard, and minced garlic. Whisk until smooth and well incorporated. Slowly add water while whisking to reach a pourable yet thick consistency. Stir in finely chopped dill or parsley, then season with salt and freshly cracked black pepper to taste. Taste and adjust lemon or seasoning as needed.
- Assemble the Salad: Pour dressing evenly over the lettuce and kale mixture. Toss gently with salad tongs or spoons so every leaf is coated. Add mixed seeds and toss lightly again to distribute evenly. This step ensures the salad is flavorful, crunchy, and perfectly dressed without soggy greens.
- Plate and Serve with Crispy Tofu: Transfer the dressed salad onto a large serving platter or individual bowls. Arrange tofu slices neatly on top for visual appeal and texture preservation. Optionally, sprinkle vegan parmesan for extra flavor. Finish with freshly cracked black pepper or a light drizzle of olive oil if desired. Serve immediately so the tofu stays warm and crisp.
- Enjoy and Store Leftovers: Enjoy your fresh Vegan Caesar Salad immediately for best texture and flavor. Store leftovers separately keep greens in an airtight container lined with paper towels, tofu in another container, and dressing in a sealed jar. Tofu will remain crispy for up to two days if reheated in a dry skillet. Dress salad just before serving to maintain freshness.
Notes
- Use extra-firm tofu for the best texture; softer tofu will not crisp up well.
- Press the tofu for at least 10 minutes to remove excess moisture for a firm, golden crust.
- Nutritional yeast adds savory depth to the tofu and dressing — adjust to taste if desired.
- Use fresh greens for a crisp texture; older leaves will wilt more quickly under dressing.
- This salad is versatile — swap kale for spinach or add avocado for creaminess.
