BLACKENED TOFU CAESAR SALAD
A hearty, plant-based Caesar salad! Blackened tofu crumbles with a vegan Caesar dressing. If you love Ceasar salad, then you'll want to try this vegan caesar salad version with blackened tofu!
Provided by Alex Caspero
Categories dinner
Time 30m
Number Of Ingredients 18
Steps:
- Marinate the tofu in the soy sauce in a shallow dish, making sure to cover the tofu as much as possible. Let sit for at least 10 minutes, then cube and toss with the spices until well coated. Heat the oil in a skillet, preferably cast-iron, over medium heat. When the oil is hot and shimmering, add the tofu and cook, stirring often, until crispy and golden. Set aside.
- While the tofu is marinating, make the dressing. Place all ingredients in a blender and puree until creamy. Taste, adjusting as desired. For more cheezy flavor, add in more nutritional yeast. For more brine, add in more caper brine and for more lemony/bright flavor, more lemon juice.
- Place the torn kale leaves in a large bowl and add the dressing. Massage into the greens, tossing well to fully coat. Add in the toasted bread crumbs, parm (if using) and tofu cubes. Toss well, the divide onto 4 plates and top with fried capers, if using.
Nutrition Facts : ServingSize 1/4th recipe, Calories 325 calories, Sugar 4 g, Sodium 884.8 mg, Fat 18.8 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 5 g, Protein 19.5 g, Cholesterol 0 mg
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
TOFU CAESAR DRESSING
A tasty, vegetarian alternative to traditional Caesar! This dressing is also yummy on pasta, baked potatoes or a great dip!
Provided by VERONIKA S
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor combine tofu, lemon zest and juice, garlic, water, Worcestershire sauce, Parmesan cheese, salt and pepper. Puree until smooth. If the consistency is too thick, add more water.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 1.6 g, Cholesterol 0.8 mg, Fat 0.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 29.3 mg, Sugar 0.3 g
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
THE BEST CAESAR SALAD
It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
- Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
- For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
- Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
- Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
NO GUILT CAESAR
Steps:
- Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
- Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.
Nutrition Facts : Calories 85 calorie, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 198 milligrams, Carbohydrate 2 grams, Protein 4 grams, Sugar 1 grams
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.
More about "caesar tofu salad recipes"
CAESAR SALAD WITH CRISPY TOFU CROUTONS RECIPE
From foodandwine.com
5/5 Total Time 30 minsAuthor Melissa Rubel Jacobson
- In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
- Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.
- In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.
TOFU CAESAR DRESSING | THE BEACHBODY BLOG
From beachbodyondemand.com
VEGAN CAESAR SALAD WITH CRISPY TOFU CROUTONS - THE FITCHEN
From thefitchen.com
CAESAR SALAD WITH CASHEW DRESSING & TOFU "CROUTONS"
From eatingwell.com
VEGAN KALE CAESAR SALAD WITH TOFU CROUTONS RECIPE
From eatingwell.com
CAESAR TOFU SALAD – RECIPES NETWORK
From recipenet.org
HOW TO MAKE CAESAR SALAD - ALLRECIPES
From allrecipes.com
ASIAN TOFU SALAD RECIPE | EATINGWELL
From eatingwell.com
TOFU CAESAR SALAD WITH “CREAMY” TAHINI DRESSING RECIPE | AMELIA …
From ameliafreer.com
KALE CAESAR SALAD WITH TOFU CROUTONS RECIPE | CHATELAINE
From chatelaine.com
15 TOFU CAESAR SALAD - SELECTED RECIPES
From selectedrecipe.com
TYPES OF SALAD: ALL THE SALADS YOU SHOULD KNOW - ALLRECIPES
From allrecipes.com
VEGAN CAESAR DRESSING RECIPE (TOFU AND CASHEW) - LETTUCE VEG OUT
From lettucevegout.com
15+ EASY SALAD DRESSING RECIPES TO MAKE | EATINGWELL
From eatingwell.com
VEGAN CAESAR SALAD | FEASTING AT HOME
From feastingathome.com
CLASSIC CHICKEN CAESAR SALAD | 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
THE BEST VEGAN CAESAR SALAD - THE SIMPLE VEGANISTA
From simple-veganista.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love