Tofu Caesar Salad with Whole Wheat Croutons
A hearty, plant-based take on the classic Caesar salad. Crispy pan-seared tofu and homemade whole wheat croutons are tossed with crisp romaine lettuce and a creamy, dairy-free cashew dressing. A satisfying and protein-packed meal.
For 4 servings
Make the whole wheat croutons
- Preheat your oven to 375°F (190°C).
- In a bowl, toss the bread cubes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- Spread the cubes on a baking sheet in a single layer.
- Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy. Set aside to cool.
Prepare the crispy tofu
- While the croutons bake, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Add the pressed and cubed tofu to the skillet in a single layer.
- Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Cook for 8-10 minutes, turning occasionally, until golden brown and crisp on all sides. Remove from heat.
Blend the creamy vegan Caesar dressing
- In a high-speed blender, combine the soaked and drained cashews, water, nutritional yeast, lemon juice, Dijon mustard, minced garlic, and minced olives.
- Blend on high for 1-2 minutes until the dressing is completely smooth and creamy.
- If the dressing is too thick, add another tablespoon of water and blend again until it reaches your desired consistency.
Assemble the salad
- In a large salad bowl, add the chopped romaine lettuce.
- Pour about half of the dressing over the lettuce and toss well to coat. Add more dressing as desired.
- Top the salad with the pan-seared tofu and the cooled whole wheat croutons.
- Serve immediately with an extra crack of black pepper if you like.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest dressing, soak your cashews in very hot water for at least 15 minutes. If you have more time, soaking in cold water for 2-4 hours is even better.
- 2Ensure your tofu is well-pressed to remove as much water as possible. This is the key to getting it wonderfully crispy when pan-seared.
- 3The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. It may thicken, so just whisk in a little water before serving.
- 4Don't dress the salad until you're ready to eat to keep the lettuce and croutons from getting soggy.
- 5The minced kalamata olives provide a briny, umami flavor similar to traditional anchovies or capers in Caesar dressing.
- 6To save time, you can bake the tofu alongside the croutons. Toss with oil and seasonings and bake at 400°F (200°C) for 20-25 minutes until golden.
Adapt it for your goals.
Gluten free
Use your favorite gluten-free bread to make the croutons. Ensure your Dijon mustard is certified gluten-free.
nut freeNut free
For a nut-free dressing, replace the cashews with 1/4 cup of raw sunflower seeds (soaked the same way).
high proteinHigh protein
Add 1 cup of cooked chickpeas to the salad along with the tofu for an extra protein boost.
quickQuick
To make this meal in under 15 minutes, use store-bought vegan croutons and a pre-made vegan Caesar dressing.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tofu provides a complete protein, containing all nine essential amino acids, which is crucial for muscle repair and overall body function.
Rich in Healthy Fats
The dressing, made with cashews and olive oil, is a good source of monounsaturated fats, which support heart health and can help reduce bad cholesterol levels.
High in Fiber
With whole wheat croutons and fresh romaine lettuce, this salad is high in dietary fiber, which aids in digestion and promotes a feeling of fullness.
Dairy-Free and Cholesterol-Free
As a completely plant-based meal, this salad is naturally free of dairy and dietary cholesterol, making it a great choice for heart-conscious eaters.
Frequently asked questions
Yes, this version of Caesar salad is quite healthy. It's packed with plant-based protein from tofu, healthy fats from cashews and olive oil, and fiber from the whole wheat croutons and romaine lettuce. The dressing is dairy-free and made from whole foods.