Vegan Caesar Salad with Tofu Croutons

Overhead image of vegan Caesar salad with crispy tofu croutons and roasted chickpeas, served with creamy dressing and fresh parsley on the side.

Vegan Caesar Salad with Tofu Croutons

Course: Dinner, Lunch, Salad, Salads, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 510kcal

Author: Shruthi Baskaran-Makanju

My vegan Caesar salad has ~17g protein per serving from tofu croutons and crispy chickpeas, plus a miso-cashew dressing that actually tastes like Caesar. Vegan, gluten-free, 45 minutes.

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Equipment

High-speed blender
2 rimmed baking sheets
Tofu Press optional

Ingredients

For the miso-cashew dressing:

½ cup raw cashews
⅓ cup water
1 medium lemon juiced , ~2 tbsp
1 tablespoon Dijon mustard
2 teaspoons white miso paste
2 tablespoons nutritional yeast
1 tablespoon capers
1 tablespoon caper brine
2 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon black pepper

For the crispy tofu croutons:

1 14-oz block extra-firm tofu
2 tablespoons avocado oil
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

For the crispy roasted chickpeas (optional):

1 15-oz can chickpeas drained and rinsed
1 tablespoon avocado oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon kosher salt

For the salad:

1 bunch lacinato kale stems removed, thinly sliced (about 4 cups)
1 teaspoon olive oil
pinch kosher salt
1 large head romaine lettuce chopped, about 8 cups
¼ cup fresh parsley chopped
¼ cup red onion thinly sliced
2 tablespoons vegan parmesan optional
black pepper for finishing

Instructions

Place cashews in a small bowl and cover with hot water to soak. Set a timer for 30 minutes.
Wrap the tofu block in clean kitchen towels and place a heavy pan on top to press. (Or use a tofu press.)
Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper.
Pat chickpeas very dry with kitchen towels—wet chickpeas will steam instead of crisp. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, and salt. Spread on one prepared baking sheet and set aside.
Mince garlic, measure out miso paste, nutritional yeast, capers, and caper brine. Set near blender.
Chop romaine, remove stems from kale and slice thinly, slice red onion, chop parsley. Set aside in separate piles.
Place chickpeas in the oven. Start your timer for 30 minutes.
Drain soaked cashews and add to a high-speed blender with water, lemon juice, Dijon mustard, miso paste, nutritional yeast, capers, caper brine, garlic, salt, and pepper. Blend on high for 60-90 seconds until completely smooth and creamy, scraping down sides as needed.
Taste and adjust salt and lemon—dressing should be tangy, savory, and slightly garlicky. Transfer to a jar and refrigerate.
Cut pressed tofu into ½-inch cubes. In a large bowl, whisk together olive oil, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Add tofu cubes and gently toss to coat evenly. Spread on second prepared baking sheet, leaving space between cubes.
Place tofu in the oven alongside chickpeas. (Chickpeas have a 5-minute head start—that's fine.)
Place sliced kale in a large serving bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to massage for 2-3 minutes until kale softens and turns a deeper green.
Add chopped romaine, parsley, and red onion to the bowl with the massaged kale. Set aside.
At the 15-minute mark, flip tofu cubes and shake chickpeas.
At 25-30 minutes, remove tofu and chickpeas when golden and crispy. Let tofu cool for 5 minutes—it will crisp up more as it cools.
Add about ½ cup dressing to the salad and toss to coat. Add more to taste.
Divide salad among 4 bowls. Top each with crispy tofu croutons and roasted chickpeas.
Finish with vegan parmesan and fresh cracked black pepper. Serve immediately.

Notes

White miso paste is the secret to restaurant-quality vegan Caesar—it delivers that fermented, savory depth that mimics anchovies. Don't skip it.
For extra crispy tofu croutons, freeze the tofu first (drained but still in the package), then thaw and press. Freezing changes the texture, making it spongier so it absorbs more flavor and crisps better.
Drying the chickpeas thoroughly is essential. Pat them twice if needed—any moisture and they'll steam instead of roast.
Massaging the kale for a full 2-3 minutes breaks down tough fibers and removes bitterness. You'll feel the leaves soften and see them turn darker green.
Don't like kale? Use all romaine instead.
Store components separately. Dressing keeps refrigerated up to 5 days (thin with water if needed). Tofu croutons and chickpeas keep 3-4 days—re-crisp in a 375°F oven for 5-10 minutes.
Re-crisp tofu and chickpeas in oven or air fryer. Do not microwave.

Nutrition