Caesar Salad with Soykei Tofu
15min
3 pers.
10min
Extra firm tofu
Lunches and dinners
Less than 30 minutes
Ingredients
For the Caesar dressing:
500g Soykei silken tofu
3 tablespoons lemon juice
2½ tablespoons Dijon mustard
4 tablespoons nutritional yeast
2 cloves garlic
1½ tablespoons capers
2 teaspoons white miso
1 tablespoon olive oil
½ teaspoon onion powder
Pinch of salt and pepper, to taste
Dry spices for the tofu:
1 block extra-firm Soykei tofu
1 teaspoon smoked paprika
½ teaspoon paprika
1½ teaspoons garlic powder
Salt and pepper, to taste
Marinade for the tofu:
1 tablespoon lemon juice
½ teaspoon onion powder
½ teaspoon poultry seasoning*
½ tablespoon soy sauce
1 tablespoon nutritional yeast
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon water
For the salad:
1 head romaine lettuce
6-7 radishes, thinly sliced
¾ cup croutons
Vegan Parmesan cheese, to taste
Preparation
- Add all the ingredients for the Caesar dressing to a food processor and blend until smooth and creamy. Refrigerate for 1 to 2 hours to allow the flavors to develop.
- Meanwhile, cut the block of extra-firm tofu in half, then cut into “chicken” fillets if desired.*
- Coat the two tofu fillets with the dry spice mixture. Let sit for a few minutes, then coat with the liquid marinade. Refrigerate until the Caesar sauce is ready.
- Grill the tofu fillets in a drizzle of oil of your choice for about 4-5 minutes on each side until golden brown, brushing with the remaining marinade.
- Meanwhile, prepare the salad by cutting the romaine lettuce and radishes, then adding the croutons and vegan Parmesan cheese. Set aside.
- Add the Caesar dressing and mix well.
- Serve with the tofu fillets cut into thin slices.
Tips and notes:
- For the poultry spices, I used a seasoning blend containing thyme, marjoram, sage, celery salt, and black pepper.
- Anti-waste tip: save the leftover tofu to make scrambled tofu or another recipe.
- This recipe makes a generous amount of Caesar dressing (about 2 cups), so halve the recipe if you don’t want any leftovers. Otherwise, it will keep for about 5 days in the refrigerator. You can use it for other salads, Caesar wraps, or even pasta salad!
Photos and recipe: Le pouvoir des plantes by Sarah Bourgie
