Quick and easy vegan caesar salad recipe. Make this healthy salad recipe for lunch or for dinner appetizer. Has vegan salad dressing and vegan Parmesan
I want to be upfront with you about this recipe. Those are not croutons! It is actually stir-fried tofu that ended up looking like croutons after the cooking process.
It makes me so happy to see tofu look so appealing and delicious! I cut the tofu into cubes and put it in a wok with heated olive oil. I added rosemary, oregano and salt to it and stir fried it for about 7 minutes on medium heat. When I took it off the heat, this is what it looked like!
The challenging part of any vegan recipe for me is the cheese! I find it so hard to use store-bought vegan cheeses, so, I end up making my own. Case in point: My vegan feta cheese recipe. In this recipe, I couldn’t get a good Parmesan cheese to work, so, I decided to make my own version.
The “Parmesan” in this recipe is actually a mix of cashews, almonds and pecans. I ground them in my processor and then sprinkled it on this salad. It turned out delicious, if I say so myself. This doesn’t mean that I will give up my Parmesan cheese block, but, I will definitely use it less than before.
The other challenging part for this recipe was the Caesar salad dressing. Instead of the eggs, I put cashews that were soaked overnight. There is garlic, agave, shredded coconut, oil, salt and water. Oh my gosh! I cannot tell you how amazing it tasted.
This salad recipe is right on par with my sweet kale salad recipe. Honestly, I can’t pick my favorite. They are both easy to make and healthy. Luckily, I don’t have to choose a favorite. If there was a bowl of each in front of me, I would devour them both.
What is your favorite way to cook tofu?
Vegan Caesar Salad Recipe
Note: The dressing requires a 1/4 cup of cashews to be soaked overnight
To Make The Tofu
1) Take half a block of tofu and cut it into small cubes. No need to squeeze the liquid out of the tofu
2) In a wok, add 1 Tbsp of extra virgin olive oil and heat it at medium heat
3) Add 1 tsp of dried rosemary and dried oregano. Add the tofu gently to the wok and stir fry for 7-10 minutes. Stir it frequently so that it doesn’t stick to the bottom. When the tofu is browned on all sides, turn off the heat and let it cool
To Make the Parmesan
1) In a food processor, add 1/4 cup of cashews, 2 tsp of chopped pecans and 2 tsp of sliced almonds
2) Blend on low speed until the ingredients are finely chopped. The end mixture will be somewhat moist and that is ok
To Make The Vegan Caesar Salad Dressing
1) In a food processor, add the soaked cashews and blend them on low speed until it is mushy
2) Add 2 cloves of garlic, 1/2 tsp of shredded coconut (optional), 1/4 tsp of salt and 1/2 tsp of agave. Blend on low speed until well blended
3) Add 1/4 cup of extra virgin olive oil to the processor and blend for 10 seconds
4) Add 1/2 tsp of apple cider vinegar and 3/4 cup of water
5) Mix well until the dressing has a smooth consistency
Assemble the salad
1) Roughly tear romaine lettuce and add it to a salad bowl. I used about 2 bunches of romaine lettuce
2) Add the Parmesan and tofu to the salad and use tongs to mix the salad
3) Add the salad dressing to the salad and toss using wooden spoons. You don’t have to use all the salad dressing. For my recipe, I only used half of the dressing I made. I refrigerated the rest for future use. It should be good for about 2 more weeks
Serve the vegan Caesar salad immediately