Vegan Caesar with Cajun Tofu (Print-Friendly Version)
Crisp greens with blackened Cajun tofu and creamy dairy-free dressing - a protein-packed, flavor-filled plant-based delight.
# What You Need:
→ Main Salad Ingredients
01 -
8 ounces extra-firm tofu
02 -
1–2 tablespoons Cajun Spice
03 -
Salt as needed
04 -
Oil for searing
05 -
8 ounces crisp lettuce (romaine, butter, green leaf, or little gems)
06 -
1 cup tomatoes
07 -
1 avocado
08 -
Fresh parsley or nasturtiums
→ Vegan Caesar Dressing
09 -
1/2 package firm silken tofu (6 ounces)
10 -
3 cloves garlic, roughly chopped
11 -
1/4 cup fresh lemon juice
12 -
1/4 cup olive oil
13 -
1 tablespoon capers
14 -
1 tablespoon caper brine (from the jar)
15 -
1 tablespoon miso paste
16 -
1/4 teaspoon salt
17 -
1/4 teaspoon pepper
18 -
1/2 sheet nori seaweed, broken up (optional)
19 -
1/2–1 teaspoon nutritional yeast (optional)
# How to Make It:
01 -
Cut tofu into 1-inch thick pieces. Place on paper towels and lightly press to blot dry. Allow to air dry for a few minutes.
02 -
Place all dressing ingredients into a blender and blend until smooth and creamy. Taste and adjust seasoning with more salt, garlic, or lemon juice if needed.
03 -
Sprinkle the tofu lightly with salt and generously coat with Cajun seasoning.
04 -
Heat oil in a skillet over medium-high heat. Once hot, sear the tofu until a dark crispy crust forms on each side (about 3-4 minutes per side), reducing heat to medium as needed. Add more Cajun spice during cooking, if desired.
05 -
In a large bowl, toss greens and optional parsley with about half of the dressing, coating evenly. Divide into two bowls. Top each bowl with tomatoes, avocado slices, and seared tofu. Sprinkle with fresh parsley and serve immediately.
# Important Notes:
01 -
The dressing can be stored in the fridge for up to 5 days.