Vegan Caesar with Cajun Tofu (Printable Recipe)
Crisp lettuce tossed with creamy dairy-free dressing, topped with blackened Cajun-spiced tofu, avocado, and fresh tomatoes.
# Ingredients You'll Need:
→ Tofu
01 -
227g extra-firm tofu
02 -
1-2 tablespoons Cajun spice
03 -
Salt to taste
04 -
Oil for searing
→ Salad Base
05 -
227g crisp lettuce (romaine, butter, green leaf, or little gems)
06 -
240g tomatoes
07 -
1 ripe avocado
08 -
Fresh parsley or nasturtiums for garnish
→ Vegan Caesar Dressing
09 -
170g firm silken tofu
10 -
3 cloves garlic, roughly chopped
11 -
60ml fresh lemon juice
12 -
60ml olive oil
13 -
1 tablespoon capers
14 -
1 tablespoon caper brine
15 -
1 tablespoon miso paste
16 -
1/4 teaspoon salt
17 -
1/4 teaspoon black pepper
18 -
1/2 sheet nori seaweed, broken up (optional)
19 -
1/2-1 teaspoon nutritional yeast (optional)
# Steps to Follow:
01 -
Cut tofu into 2.5cm thick pieces. Place on paper towels, lightly pressing down while blotting dry, then air dry for a few minutes.
02 -
Place all dressing ingredients into a blender and blend until very smooth and creamy. Taste and adjust salt, garlic and lemon as needed, ensuring all three flavors are prominent. The dressing should have a distinctive 'bite' as it will mellow when tossed with greens.
03 -
Lightly sprinkle tofu with salt, then generously dust with Cajun seasoning on all sides.
04 -
Heat a generous amount of oil in a skillet over medium-high heat. Once hot, sear the tofu until almost blackened, then reduce heat to medium. Create a dark, crispy crust by cooking for a few minutes on each side, adding more Cajun spice if necessary.
05 -
In a large bowl, toss greens and Italian parsley (optional) with about half the dressing, just enough to coat the lettuce. Divide among two bowls. Distribute tomatoes, avocado, and seared Cajun tofu evenly between bowls. Garnish with fresh parsley and serve immediately.
# Extra Tips:
01 -
The dressing will keep up to 5 days when stored in an airtight container in the refrigerator.