Vegan Caesar Salad with Crispy Tofu
Classic Caesar dressing relies on anchovies, egg yolks, and parmesan — which is exactly what makes it so tricky to recreate without animal products. This version cracks the code with a blender dressing built from soaked cashews, capers, nutritional yeast, Dijon, and vegan Worcestershire sauce, delivering that same briny, creamy, umami-forward punch you expect. The cashews blend into something genuinely silky, and the capers do the heavy lifting where anchovies usually would. Meanwhile, tofu cubes get pressed, tossed in tamari and garlic powder, and roasted at 400°F until they're deeply golden and satisfyingly chewy — a protein topping that actually earns its place on the plate. Crisp romaine gets coated in that luscious dressing, topped with vegan parmesan, and finished with those golden tofu bites for a salad that feels substantial enough to be a full meal. This recipe serves four, making it a solid choice for a weeknight dinner or a crowd-pleasing lunch spread. Once you taste how well the dressing comes together, you may never go back to the bottled stuff.
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Learn more →Ingredients
4 servings
For the crispy tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tbsp tamari
- ½ tsp garlic powder
For the dressing
- ½ cup raw cashews, soaked in cold water for at least 15 minutes, then drained
- ¼ cup water
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 1 tsp vegan worcestershire sauce
- 1 small garlic clove
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the salad
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- ½ cup vegan parmesan, shredded or shaved
For serving
- 1 cup vegan croutons (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing down with your hands or a heavy pan, until most of the surface moisture is absorbed, about 2 minutes. Cut the tofu into 3/4-inch cubes.
- 2
In a small bowl, whisk together the olive oil, tamari, and garlic powder. Add the tofu cubes and toss until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.
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