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Crispy tofu Caesar Salad, in a black bowl.
Sabine Blankevoort

Vegan Caesar Salad

This mouth-watering Vegan Caesar Salad features mixed greens, roasted kale, peas, quinoa coated tofu, almond flakes and homemade Caesar dressing made with nutritional yeast, for the most delicious gluten-conscious salad you’ll ever eat!
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Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings: 4 People
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 169
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • Oil Drizzling and Cooking
  • 150 grams Kale Rinsed and shredded
  • 15 ml Lemon Juice
  • 15 ml Olive oil 
  • 20 ml Vegan Mayo 
  • 45 ml (3 Tablespoons) Tapioca Flour
  • 150 ml (⅔  cup) Quinoa Flakes
  • 330 grams Tofu Cut into 1cm strips and patted dry
  • 120 grams (¾ cup) Peas
  • 120 grams Salad Leaves Rinsed & roughly shredded
  • 150 grams Cucumber Peeled into ribbons
  • 45 grams Almonds flakes Toasted 
  • Salt and pepper To taste
Caesar Salad Dressing
  • 80 ml Vegan mayo
  • 2 ml Dijon mustard
  • 2 ml Olive oil
  • 45 ml Lemon Juice
  • 2 Garlic Cloves Peeled & grated
  • 45 ml (3 Tablespoons) Nutritional Yeast

Method
 

  1. Preheat the oven to 180°C (350°F).
    Place the shredded kale on a roasting tray with a drizzle of oil, lemon juice, and some seasoning. Using your hands, massage until softened and evenly coated. Spread out in a single layer and roast in the hot oven for 10-12 minutes until crispy, shifting halfway. Remove from the oven on completion.
  2. In a shallow dish place the mayo with a small splash of water, and whisk until runny. Prepare two more shallow dishes; one containing the tapioca flour and the other containing the quinoa flakes.
  3. Pat the tofu dry using a paper towel, then coat in the tapioca flour, then in the mayo, and lastly in the quinoa flakes, making sure they're fully coated in each mixture.
  4. Place the pan to a medium-high heat with enough oil to cover the base. When hot, fry the tofu slabs for 3-4 minutes, gently turning as they colour, until crispy and golden all over. On completion, transfer to a baking tray and place them in the oven for 2-3 minutes to keep them warm and crispy.
  5. While the tofu pieces are in the oven, submerge the peas in boiling water for 2-3 minutes until plumped up and heated through. Drain on completion.
  6. Lay out a bed of rinsed green leaves and top with the peas and crispy kale. Cover in the cucumber ribbons and place the crispy tofu on top. Sprinkle over the toasted almond and then drizzle the whole plate with the creamy caesar dressing!
How to make creamy Caesar dressing!
  1. Mix the Dijon mustard and vegan mayo in a small bowl. Combine with the lemon juice, a drizzle of oil, and grated garlic to taste.
  2. Gradually mix in the nutritional yeast until thick and 'cheesy'.
  3. Then, loosen adding water in 5 ml increments until the salad dressing is drizzling consistency.

Notes

Allergens: Tree Nuts, Soy.
 
For the crispiest tofu, fry it in batches if necessary to avoid overcrowding the pan. Place the tofu slabs in the oven for 3-5 minutes for extra crispiness. Remove from the oven just before assembling the salad.
 
The homemade caesar salad dressing, crispy kale and fried tofu can be prepared in advance. While you assemble the salad, reheat the tofu and plump up the peas :) 
 
Traditionally, Caesar salad isn’t vegan. But this crispy tofu and kale salad with caesar salad dressing is made without anchovies and eggs which makes it such a simple recipe that is a  cruelty-free version of this delicious classic!