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.
Provided by Emilie
Categories Salads
Time 45m
Yield 4
Number Of Ingredients 17
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
Provided by Ming Tsai
Time 10m
Yield 4 servings
Number Of Ingredients 9
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
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
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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