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Janelle Carss

Crispy Tofu Caesar Salad

Skip the mayo, eggs and anchovies and make the literal best Crispy Tofu Caesar Salad! With 33g of plant-based protein per serving, it's satisfying, filling, flavourful, and mega textural. The tangy Caesar dressing is so legit and the protein-packed TVP bacon bits?! They'll make you double check your vegan card.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Canadian
Calories: 476
Ingredients Method Notes

Ingredients
  

  • 1 to 2 hearts of romaine lettuce, chopped
  • extra vegan parmesan cheese, for serving
Vegan Caesar Dressing
  • ½ cup silken tofu
  • ⅓ cup water
  • ¼ cup tahini
  • 2 cloves garlic
  • 1 lemon, juice of
  • 1 tbsp capers
  • 1 tbsp grainy Dijon mustard
  • 1 tsp balsamic vinegar
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ¼ cup vegan parmesan cheese shreds sub 2 tbsp nutritional yeast
Marinated Tofu
  • 1 14-oz block extra firm tofu, cut into small filets
  • 3 tbsp bbq sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce tamari if gluten-free
Dry Tofu Dredge
  • ⅓ cup chickpea flour sub regular flour or gluten-free flour blend
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • 1½ tsp smoked paprika
  • 1 tsp salt
Tofu Batter
  • ½ cup chickpea flour sub regular flour or gluten-free flour blend
  • ½ cup + 2 tbsp soy milk sub other plant milk
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp salt
Cornflake Crust
  • 4 cups cornflakes gluten-free if needed
  • ¾ tsp onion powder
  • ¾ tsp garlic powder
  • ¾ tsp smoked paprika
  • ¼ tsp salt
TVP Bacon Bits
  • ½ cup dry TVP (textured vegetable protein)
  • 1 tbsp maple syrup
  • ½ tbsp soy sauce tamari if gluten-free
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ¼ tsp salt

Method
 

  1. Marinate the Tofu: Slice your tofu into filet-sized pieces or cubes. Whisk together the bbq sauce, balsamic vinegar and soy sauce. Pour over the tofu and marinate for at least 4 hours, or ideally overnight for maximum flavour. (This step makes a HUGE difference, so don’t skip it if you can help it.)
  2. Make the Vegan Caesar Dressing: Add all dressing ingredients to a blender and blend until completely smooth and creamy. Taste and adjust as needed: More lemon for tang, more salt for punch, more water if you want it thinner.
How to Make the Crispy Breaded Tofu
  1. Prep the Coating Station: In one bowl, combine the dry dredge ingredients. In another bowl, whisk together the batter ingredients until smooth. Crush the cornflakes in a ziploc bag using a heavy bottomed-glass or rolling pin and mix with the seasonings, then transfer to a third bowl.
  2. Bread the Tofu: Dip each marinated tofu piece into the dry dredge first and tap off any remaining flour, then dip into the batter. Let any excess batter drip off, then drop and roll into the bowl of the cornflake crust coating. Press the coating firmly onto the tofu so you get maximum crunch.
  3. Place each coated filet in the air fryer, lightly spray both sides with oil (optional, but adds extra crispiness), and air fry for about 20 minutes at 360°F, flipping halfway through. The tofu should be deeply golden and crunchy.
  4. Make the TVP Bacon Bits: Thoroughly mix all bacon bit ingredients together in a bowl until the spices have stuck to the TVP pieces (thanks to the maple syrup and soy sauce). No cooking needed, these can be enjoyed straight away.
  5. Assemble the Caesar salad: Toss the chopped romaine with about ⅓ of the dressing. Top with the crispy tofu, TVP bacon bits, extra vegan parmesan and freshly cracked black pepper. Serve immediately while the tofu is still ultra crunchy and enjoy!

Notes

Macros per serving (serves about 4): 476 cal, 33g protein, 54g carbs, 15g fats