Vegan Caesar Salad With Crispy Baked Tofu Recipes

VEGAN CAESAR SALAD WITH CRISPY BAKED TOFU

Vegan Caesar Salad with Crispy Baked Tofu image

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.

Provided by Emilie

Categories Salads

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

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
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
6 cups romaine lettuce or mixed greens
1 cup cherry tomatoes, halved

Steps:

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.

Nutrition Facts : Calories 269, Sugar 3.7 g, Sodium 233 mg, Fat 16.7 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 5.1 g, Protein 16.7 g, Cholesterol 0 mg

CAESAR TOFU SALAD

Caesar Tofu Salad image

Provided by Ming Tsai

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, optional
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup extra virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed

Steps:

In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.
Beverage: Iced black tea

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS

Vegan Caesar Salad With Crisp Chickpeas image

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Provided by Becky Hughes

Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
1 cup whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
1/4 cup nutritional yeast, plus more for serving
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

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THE BEST VEGAN CAESAR SALAD - THE SIMPLE VEGANISTA

Web Mar 13, 2021 Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silpat. Chickpea Croutons: Place rinsed …
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Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, and garlic cloves (from the dressing), and bake for 40 – 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside.
Soak the cashew in hot water (not boiling) for 5 minutes, drain. In a high speed or personal blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth. Makes about 1 cup.
Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss. Top with chickpea croutons, avocado, and a sprinkle of Almond Parmesan.

Vegan Caesar Salad With Crispy Baked Tofu Recipes

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.

CAESAR TOFU SALAD

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