Best 2 Caesar Tofu Salad Recipes

**Tantalize your taste buds with a culinary adventure into the realm of Caesar Tofu Salad, a delightful fusion of zesty flavors and textures.**

Indulge in a symphony of flavors with our diverse selection of Caesar Tofu Salad recipes, each offering a unique interpretation of this classic dish. From the tangy dressing made with tahini and nutritional yeast to the crispy tofu coated in a flavorful marinade, every bite promises an explosion of taste and satisfaction.

For those seeking a classic Caesar experience, our traditional recipe delivers the perfect balance of creamy and tangy dressing, while the vegan variation offers a plant-based alternative without sacrificing any of the rich flavors.

Craving a spicy kick? Our Sriracha Caesar Tofu Salad adds a fiery twist to the classic, while the Caesar Tofu Salad with Roasted Chickpeas provides a satisfying crunch and a boost of protein.

For those with a sweet tooth, our Caesar Tofu Salad with Strawberries and Avocado combines the tangy dressing with sweet and creamy elements, creating a harmonious blend of flavors.

And for a refreshing summer twist, our Caesar Tofu Salad with Watermelon and Feta offers a light and flavorful option, perfect for warm weather gatherings.

Let's cook with our recipes!

KALE CAESAR SALAD WITH TOFU CROUTONS & KALAMATA CAESAR DRESSING

Kale Caesar Salad with Tofu Croutons & Kalamata Caesar Dressing image

This 100% vegetarian Caesar salad gets its incredible flavor from its pretty purple kalamata olive dressing. And move over, bread ... tofu croutons are in town, and they're freakin' delicious.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 15

Ingredients

1 14-ounce package extra-firm tofu
1/4 cup grapeseed oil (or other high smoke-point oil like vegetable or canola)
1/4 cup corn starch
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
10 kalamata olives (pitted (about 1/3 cup))
3 medium cloves garlic (peeled and roughly chopped)
2 tablespoons freshly-squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon vegetarian Worchestershire sauce
A couple turns of freshly ground black pepper (about 1/8 teaspoon)
1/4 cup olive oil
5-6 cups kale (washed, dried well, and torn into bite-sized pieces)
Lemon wedges and a few shavings of Parmesan cheese (if desired)

Steps:

Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.

CAESAR TOFU SALAD

Caesar Tofu Salad image

Provided by Ming Tsai

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, optional
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup extra virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed

Steps:

In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.
Beverage: Iced black tea

Tips:

Use firm or extra-firm tofu. This will help the tofu hold its shape and absorb the flavors of the marinade.
Press the tofu before cooking. This will help remove excess moisture and make the tofu more flavorful.
Marinate the tofu for at least 30 minutes. This will allow the flavors of the marinade to penetrate the tofu.
Cook the tofu over medium-high heat. This will help create a crispy outer layer and a tender inside.
Don't overcrowd the pan. This will prevent the tofu from cooking evenly.
Serve the tofu salad immediately. This will ensure that the tofu is at its best flavor and texture.

Conclusion:

Caesar tofu salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of crispy tofu, creamy dressing, and fresh vegetables, this salad is sure to be a hit with everyone who tries it.