Vegan Caesar Salad with Grilled Chicken
Indulge in the ultimate plant-based twist on a classic with this Vegan Caesar Salad with Grilled Chicken. Featuring savory, smoky grilled tofu as the perfect protein-packed alternative to chicken, this recipe reimagines the beloved Caesar salad without compromising on flavor. Crisp romaine lettuce serves as the base, complemented by juicy cherry tomatoes, tangy capers, and crunchy sourdough croutons. The creamy vegan Caesar dressing, brightened with a hint of fresh lemon juice, ties it all together beautifully, while a sprinkle of nutritional yeast adds a cheesy, umami kick. Ready in just 40 minutes, this hearty and nutritious salad is perfect for lunch, dinner, or as a crowd-pleasing side dish. Whether you're vegan or simply looking for a healthier, dairy-free option, this salad will become a standout staple in your repertoire.
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 heads Romaine lettuce
- 0.5 cup Vegan Caesar dressing
- 1 cup Cherry tomatoes
- 2 slices Sourdough bread
- 1 teaspoon Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the tofu: Drain the tofu and press it for 15-30 minutes to remove excess moisture. Slice the tofu into 1/2 inch thick slabs.
In a shallow dish, mix olive oil, soy sauce, smoked paprika, and garlic powder. Add the tofu slabs to the dish, making sure they are well-coated. Marinate for at least 10 minutes.
Heat a grill pan or skillet over medium heat. Grill the marinated tofu slabs for 5-6 minutes on each side until they have grill marks and are golden brown. Set aside to cool slightly, then slice into strips.
While the tofu is grilling, prepare the salad: Rinse and chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl with the lettuce.
Toast the sourdough bread slices until golden and crisp, then cut them into small cubes to make croutons.
In a small bowl, mix the vegan Caesar dressing with lemon juice to refresh the flavors.
Add the croutons, capers, nutritional yeast, salt, and black pepper to the salad bowl with the lettuce and tomatoes.
Pour the dressing over the salad and toss gently to combine.
Top with the grilled tofu strips and serve immediately.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
