vegan caesar salad

Crunchy yet chewy bread, crisp fresh greens, savoury tofu and a tangy mayo dressing and combined with the creamy avocado this perfectly balanced salad has it all.

This vegan Caesar salad is our absolute favourite go-to salad. At some point we had it at least ones a week. Last week we had it twice. Once you have made this, you will understand why.

You can really use any leafy greens of your liking for this salad:

• butter lettuce

• cos lettuce

• romaine lettuce

• kale

• crisp iceberg lettuce

• rocket/ arugula

• baby leave spinach

• herbs or micro herbs

I suggest if you use kale, make sure to "massage" the leaves beforehand to make them easily digestible. Do this by drizzling them with a tiny bit of olive oil and massage them for a few minutes, using your fingers.

Traditionally a Caesar salad dressing is made using anchovies and parmesan. To make this dressing vegan friendly I use capers and caper brine for the "fishiness" and nutritional yeast for the "cheesy" flavour.

Some Caesar salads are served with chicken, which in this recipe I've replaced with tofu to make it vegan. I love using smoked tofu, but a extra firm plain tofu will do the trick too.

The avocado is optional, but it works so well together as it adds an additional creamy richness to the dish. Who doesn't love avocado...

And let's not forget the croutons.

The trick is to use a fresh(ish) bread, cut into chunks and fried on a high heat. The outside of the bread should be crispy and golden, but the inside should still be chewy and soft.

VEGAN CAESAR SALAD

A delicious vegan Caesar salad packed with chunky, crispy croutons, delicious tofu, creamy avo and a fabulous vegan caesar dressing.

Serves 2 as a main meal

Time: 20 - 30 min

Cuisine: Main, side dish

INGREDIENTS

FOR THE SALAD

• 1 large head of lettuce (or greens of your choice), washed and roughly chopped

• 1 handful arugula

• 1 handful fresh basil leaves

• 1 ripe avocado (optional), cut into small cubes

FOR THE CROUTONS

• 4 or 5 slices bread (depending on the size of the slices), cut into chunks*

• 2 tbsp extra virgin olive oil or macadamia oil

• salt & pepper to taste

• 1 tsp dried oregano

• 1 tsp dried red chilli flakes (optional)

FOR THE TOFU (optional)

• 1 block extra firm tofu, cut into cubes

• olive oil or macadamia oil for frying

• 2 tbsp soy sauce

FOR THE DRESSING

• 3 tbsp vegan mayonnaise **

• 1 tbsp Dijon or whole grain mustard

• 1 - 2 tbsp nutritional yeast ***

• 1 clove of garlic, grated, crushed or finely diced

• 2 tsp capers

• 2 tbsp caper brine (juice from capers)

• 2 - 3 tbsp lemon juice

• half tsp miso paste (optional but recommended)****

• salt & pepper to taste

TO SERVE (OPTIONAL) for an extra protein boost.

• Sprinkle with hemp seeds

INSTRUCTIONS

FOR THE DRESSING

1. Add the capers to a mixing bowl and mash with a fork.

2. Add the rest of the ingredients and mix until well combined.

3. Taste and add more lemon juice if needed.

4. Set aside until needed.

FOR THE TOFU

1. Add the olive oil and tofu to a hot pan and drizzle with 1 tbsp soy sauce. Fry until the side is crispy and flip them around. Drizzle with another tbsp soy sauce and fry until golden.

2. Remove the tofu from the pan and set aside.

FOR THE CROUTONS

1. Using the same pan used for the tofu and add more olive oil and the bread chunks and sprinkle with the oregano and chilli flakes (if using) and fry on a high heat until crispy and golden on both sides. Stirring occasionally. Season with salt & pepper and remove from the heat.

2. Set aside until needed.

FOR THE SALAD

1. Add the lettuce or greens you are using and the avocado.

2. Add the tofu, croutons and dressing and mix until well combined.

3. Season and sprinkle with hemp seeds (if using)

4. Enjoy!

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NOTES

* For gluten-free option, use gluten-free bread

* depending on what bread you use, you might need to use more or less slices. It really depends on your preference.

** you can substitute 1 tbsp of the mayonnaise for 1 tbsp plain, unsweetened non-dairy yoghurt.

*** Preferably use a Vitamin B12 fortified nutritional yeast.

**** the miso paste adds a rich umami flavour

Have you tried this recipe?

Let me know if you have made this and tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings

or leave a comment below.