Vegan Caesar Salad with Sesame-Tofu Croutons (Vegan)
PinServings: 4
This Vegan Caesar Salad is dairy and anchovy free, and so tasty. The sesame-tofu croutons are a nice crunchy addition!
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Ingredients
- 3 romaine lettuce hearts - broken into pieces and white parts removed (about 4 cups total)
Tofu Croutons:
- 7.5 ounces extra-firm tofu - 1/2 of 15-ounce block
- 1 tablespoon sesame oil
- 3 garlic cloves - minced
- 1 tablespoon tamari or soy sauce
- 1/2 cup panko breadcrumbs - gluten free if desired
- 1/8 teaspoon ground sea salt
- 1/8 teaspoon freshly ground black pepper
Wasabi Caesar Dressing::
- 1/2 cup raw cashews - soaked at least 3-4 hours in water and drained (soaked preferably overnight)
- 1 tablespoon tahini
- 1 teaspoon wasabi paste
- 1 tablespoon nutritional yeast
- 1 teaspoon dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons reduced sodium tamari (for gluten-free) - or soy sauce
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup water
Instructions
- Preheat oven to 400 F.
- After cutting up the tofu into 1/2 inch cubes, pat it dry with a few paper towels (being careful not to smush them). Add the tofu to a medium bowl. Add garlic, tamari, panko breadcrumbs, sea salt, pepper, and stir to coat.
- Place tofu on baking sheet and bake at 400 degrees for 25-30 minutes, stirring occasionally until tofu is brown and firm.
- To make the caesar dressing, add all dressing ingredients in a food processor or blender. Blend until creamy.
- In a large bowl, add romaine lettuce. Drizzle with dressing, adding 1/2 cup at a time then stirring until desired taste. Top with croutons and serve immediately. *If not planning to serve immediately, keep dressing separate until ready to serve.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 21g | Protein: 12.2g | Fat: 20.4g | Sodium: 491mg | Sugar: 2.7g
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