Vegan Kale Caesar Salad with Crispy Tofu Strips
This recipe pairs crispy tofu strips seasoned to perfection with creamy Caesar dressing that coats fresh kale leaves. It makes a perfect salad for a weeknight meal with optional homemade croutons and parmesan cheese toppings.
Servings: 4 servings
Equipment
- tofu press*
- blender
Ingredients
Crispy Tofu Strips
- 1 package extra firm tofu** usually around 14 oz
- 2 tbsp olive oil
- 3 tbsp cornstarch
- 4 tbsp nutritional yeast
- ¼ tsp smoked paprika
- ½ tsp garlic powder
- salt & pepper to taste
Croutons
- 2 slices bread cut into chunks
- 1 tsp olive oil
- pinch of salt
- dash of pepper & garlic powder
Caesar Dressing
- 1 cup cashews raw, unsalted
- ½ cup water
- 3 cloves garlic
- 2 tsp capers
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 1 tbsp parmesan either homemade (see above) or store-bought
- 1½ tbsp vegetable broth
- salt & pepper to taste
Other Ingredients
- kale stems removed, amount as desired for salads (at least 1½ cups per salad)
- parmesan as desired for a topping
Instructions
Crispy Tofu
- Press the tofu using the tofu press (or see note below) for approximately 1 hour. If using a tofu press, increase the pressure on the tofu every 15 minutes so the tofu releases as much water as possible.
- Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu block to create strips about 2 inches long and ⅛-¼ inch thick. The thinner the strips, the crispier the tofu.
- Line a baking sheet with parchment paper and set aside.
- Add the oil to a small plate. Mix the seasoning and cornstarch in a small bowl and then place on a plate.
- Coat the tofu in the oil and then the seasoning blend. Place each strip on the baking sheet. You may need to use a bit more oil or create more of the seasoning blend if you run out.
- Once all of tofu is coated, place the baking sheet in the oven on the middle rack. Bake for 40 minutes, flipping the tofu over after 20 minutes. You can cook for longer if needed to achieve desired crispiness.
Croutons
- Mix all of the ingredients together in a small bowl so the bread gets coated in the the oil and seasoning.
- Add to a baking sheet lined with parchment paper in a single layer and place in the oven with the crispy tofu.
- Bake for 10-15 minutes, or until crispy.
Caesar Dressing (yields approx. 1 cup)
- Boil the cashews in water for 15 minutes.
- Add all of the ingredients to a blender and blend until smooth.
- Assemble the salads by pouring the dressing over the kale and adding the croutons and crsipy tofu strips. Sprinkle parmesan on top if desired. Enjoy!
Notes
*If you don't have a tofu press, you can place your tofu on a dish towel covered plate and place another plate on top of it. Place something heavy on top of the plate covering the tofu, like a cookbook or large bowl. Swap out the towel occasionally during the hour the tofu is being pressed.
**If your grocery store is out of extra firm tofu, you can use regular firm tofu, but it may not come out as crispy.