Jump to Recipe Print Recipe

There are times when you really don’t feel like cooking but still want a yummy and nutritious meal. It was this exact situation that led to an aha moment and this little gem happened. I’m not going to claim that I’m the first to come up with the idea, but I’m the first in our household to come up with the idea. It all started with a huge Romaine lettuce that was dominating the veggie drawer. I was feeling lazy and wanted to get that lettuce out of the way. We love a good Caesar salad and that’s when it hit me. I remember back in the day people would actually order a chicken Caesar salad when we would go out to restaurants. Why not recreate that with tofu instead of chicken. We already enjoy two versions of the classic Caesar so this just elevates the game to include an excellent source of protein. Anyway half an hour later we were enjoying this healthy meal. Next time you’re short on inspiration give this a go. The Tofu “Chicken” Caesar Salad is a nice light and delicious lunch or dinner.

Tofu "Chicken" Caesar Salad
Pin
Print

Tofu “Chicken” Caesar Salad

Course: Dinner, LunchCuisine: Vegan, gluten freeDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Ingredients

  • 1 block of firm tofu

  • 1 medium size head of Romaine lettuce

  • 1 carrot, shredded

  • 1 red bell pepper, cut into thin strips

  • 3 Tbsp of corn starch

  • Oil for frying

  • For the sauce

  • 1 cup of raw cashews

  • 2 cloves of garlic

  • 3/4 cup of water

  • 3 Tbsp of lemon juice

  • 2 tsp of Dijon mustard

  • 1 Tbsp of olive or caper juice, optional

  • Pinch of salt and pepper

Directions

  • Cut up the Romaine into bite size pieces and add to a large salad, serving bowl.
  • Add the shredded carrot and bell pepper to the salad bowl.
  • Heat a few Tbsp of oil in a large frying pan over medium heat.
  • Squeeze out as much water as you can from the tofu and cut into 1 cm cubes and put in a large mixing bowl.
  • Sprinkle the corn starch over the tofu and toss until all the cubes are coated.
  • Add the tofu to the frying pan and cook until all sides of the tofu cubes are browned. This usually takes about 15 to 20 minutes. Remove from heat when done.
  • Add the cashews, garlic, water, lemon, mustard, olive/caper juice, salt and pepper to a high speed blender and blend until creamy.
  • Pour the dressing over the lettuce and toss well.
  • Put the lettuce in four bowls and top with equal amounts of tofu (and croutons if you like) and enjoy.

Notes

  • Feel free to add croutons if that’s your thing.

Tofu “Chicken” Caesar Salad
Tagged on: