Tofu Caesar Recipe
marinated tofu, romaine, vegan caesar dressing, croutons
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Ingredients
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Marinated Tofu
Vegan Caesar Dressing
Croutons
Salad
Method
Marinated Tofu
- 1
Press and prepare tofu
Drain the tofu and press for 15–20 minutes to remove excess water. Wrap in a clean towel or paper towels and place a weighted cutting board or heavy skillet on top.
- 2
Marinate
Slice the pressed tofu into 1/2-inch thick slabs or 3/4-inch cubes. In a shallow dish, whisk together soy sauce, olive oil, lemon juice, maple syrup, garlic powder, smoked paprika, salt, and pepper. Add tofu pieces, turning to coat. Marinate at least 15 minutes, up to 2 hours in the refrigerator (flip once).
- 3
Cook tofu
Heat a nonstick or cast-iron skillet over medium heat. Add 1 teaspoon oil if needed. Remove tofu from marinade (reserve marinade), and sear tofu until golden brown and crisp on both sides, about 3–4 minutes per side. For extra flavor, pour a tablespoon of the reserved marinade into the pan near the end and glaze tofu. Transfer to a plate and keep warm.
Vegan Caesar Dressing
- 4
Soak cashews (quick method)
If you have time, soak raw cashews in hot water for 20 minutes; drain. If short on time, use boiling water and soak 10 minutes.
- 5
Blend dressing
Combine soaked/drained cashews, water, lemon juice, Dijon mustard, capers, nutritional yeast, garlic clove, olive oil, salt, and pepper in a high-speed blender. Blend until very smooth and creamy, about 1–2 minutes, stopping to scrape down sides. Adjust thickness: add up to 2 tablespoons more water for a thinner dressing. Taste and adjust salt, lemon, or capers for brightness.
Croutons
- 6
Prepare and bake
Preheat oven to 400°F (200°C). Toss bread cubes with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer and bake 8–12 minutes, tossing halfway through, until golden and crisp. Let cool.
Salad Assembly
- 7
Toss salad
In a large bowl, add the chopped romaine and optional cherry tomatoes. Add about 3/4 of the dressing (start with 1/3 cup) and toss to coat. Add more dressing to taste — the salad should be evenly coated but not soggy.
- 8
Plate
Divide the dressed romaine between plates or a serving bowl. Top with marinated tofu pieces and croutons. Finish with freshly ground black pepper and serve lemon wedges on the side for extra brightness.
- 9
Serve
Serve immediately so croutons remain crisp. Leftover dressing keeps in the fridge up to 5 days; leftover tofu keeps up to 3 days refrigerated.