Description
This is the last caesar salad recipe you’ll ever need- vegan or not! With a quick creamy vegan Caesar salad dressing, croutons, grated vegan parmesan, it’s crunchy, crisp, and perfectly flavorful!
Ingredients
Scale
Vegan Caesar Salad:
- 5 cups fresh romaine lettuce, chopped
- 1 batch homemade croutons
- 1 batch vegan Caesar dressing
- 1/2 cup shaved vegan parmesan cheese
- 1/4 cup caper berries
- 1/4 cup chopped olives
- Lemon pepper tofu (see below)
Lemon Pepper Tofu:
- 1/2 cup lemon juice (about 2 lemons)
- 1 lemon zest
- 1/4 cup olive oil
- 4 garlic cloves minced
- 15 ounces tofu, pressed
- Sea salt and black pepper
Instructions
- Prep: Read through the instructions before beginning. Prepare the lemon tofu and homemade croutons first. Follow the instructions for making the croutons linked in the Ingredients section.
- Make the lemon tofu:
- Prep: Make sure that the tofu is pressed and ready to use. If you’re new to cooking with tofu, check out my guide on how to prep and cook tofu. Slice the tofu into cubes or “steaks.” Minced the garlic, and gather the remaining ingredients.
- Make the marinade: In a large container, add in the lemon juice, lemon zest, olive oil, garlic, sea salt, and pepper. Cover the container and toss to mix.
- Marinate the tofu: Place the tofu into the Tupperware container with the marinade and marinate for at least 1 hour, but the longer the better.
- When ready to cook: Heat a large skillet on the stove on medium-high heat. Pour the marinade including the garlic into the skillet, and cook the garlic until it browns.
- Sear the tofu: Once the garlic is lightly browned, add in the tofu, and reduce the heat to medium. Cover and let the tofu cook for about 2-3 minutes per side, or until lightly brown. Press the tofu down gently with the silicone spatula to sear it even more. Once cooked, set aside or store in a storage container and in the fridge for up to 1 week.
- While the tofu is cooking: Chop the romaine lettuce, and make the caesar salad dressing according to instructions.
- Assemble the salad: Add the romaine lettuce to a bowl, along with the capers, olives, parmesan, and lemon pepper tofu. Add half of the dressing to the salad, and toss to coat. Add more dressing if you’d like.
- Serve and enjoy! Plate the caesar salad or store any leftovers in an airtight container and in the fridge for 2-3 days.
Notes
See blog post for tips & tricks!
