Vegan Chicken Caesar Salad
Indulge in the bold, savory flavors of this Vegan Chicken Caesar Salad, a plant-based twist on the classic favorite. Featuring golden, crispy tofu marinated in a blend of soy sauce, garlic powder, and smoked paprika, this protein-packed "chicken" alternative pairs perfectly with crunchy homemade whole-grain croutons. Tossed with crisp romaine lettuce, zesty vegan Caesar dressing, and a sprinkle of nutritional yeast for extra umami, this salad is both hearty and refreshing. Brightened with a splash of lemon juice and garnished with briny capers, it offers layers of texture and flavor in every bite. Ready in just 45 minutes, this easy vegan recipe is ideal for a light lunch or dinner that doesn’t compromise on taste. Perfect for those seeking delicious vegan salad recipes or inventive tofu dishes!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 3 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 head Romaine lettuce
- 0.5 cup Vegan Caesar dressing
- 1 tbsp Lemon juice
- 2 tbsp Nutritional yeast
- 2 tbsp Capers
- 2 slices Whole grain bread
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Press the tofu to remove excess moisture by wrapping it in paper towels and setting a heavy object on top for at least 15 minutes.
While the tofu is pressing, preheat the oven to 400°F (200°C).
Cut the whole grain bread into small cubes to make croutons.
In a mixing bowl, drizzle the bread cubes with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
Spread the bread cubes on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Remove from oven and set aside.
Remove the pressed tofu from the paper towels and slice it into bite-sized pieces.
In a shallow dish, combine 2 tablespoons of olive oil, soy sauce, garlic powder, and smoked paprika. Add tofu pieces and toss until well coated. Let the tofu marinate for 10 minutes.
Heat a non-stick skillet over medium heat. Add marinated tofu pieces and cook for about 7-8 minutes, turning occasionally, until they are golden brown and slightly crispy.
While the tofu cooks, wash and chop the romaine lettuce, placing it into a large salad bowl.
Add the vegan Caesar dressing, lemon juice, and nutritional yeast to the salad bowl, tossing with the romaine lettuce until well combined.
Once the tofu is ready, add it to the salad along with the homemade croutons and capers.
Gently toss all ingredients together. Adjust seasoning with additional salt and black pepper, if desired.
Serve immediately and enjoy your delicious Vegan Chicken Caesar Salad.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 11.9 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3060 mg | 235% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2745 mg | 58% | |
*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.
