Vegan Caesar Salad with Cajun Tofu Recipe
Vegan Caesar Salad with Blackened Cajun Tofu dressed in a creamy caesar dressing that is dairy-free, nut-free and low in calories!
How to Make the Best Vegan Caesar Salad with Cajun Tofu
This Vegan Caesar Salad with Cajun Tofu is a game-changer for anyone looking for a satisfying, plant-based meal that doesn’t sacrifice flavor. The blackened Cajun tofu adds a smoky, spicy kick that pairs perfectly with the cool, crisp romaine lettuce and creamy dairy-free dressing.
What makes this recipe truly special is the vegan Caesar dressing. Made with silken tofu, capers, miso paste, and a hint of nori seaweed, it delivers all the tangy, savory, umami-rich flavor of traditional Caesar dressing without any dairy. The capers and caper brine provide that briny depth, while the miso adds a subtle complexity that makes this dressing absolutely irresistible.
Ready in just 30 minutes, this salad is perfect for a quick weeknight dinner or an impressive lunch. The combination of protein-packed tofu, fresh vegetables, and that incredible dressing makes it a complete meal that will keep you satisfied for hours.
Vegan Caesar Salad with Cajun Tofu
Vegan Caesar Salad with Blackened Cajun Tofu dressed in a creamy caesar dressing that is dairy-free, nut-free and low in calories!
Ingredients
Cajun Tofu
Salad
Vegan Caesar Dressing
Instructions
Prepare the Tofu
- Cut tofu into 1-inch thick pieces. Place on paper towels, lightly pressing down while blotting dry, then air dry for a few minutes.
- Lightly sprinkle with salt, then generously dust with Cajun Seasoning.
Make the Dressing
- Place all dressing ingredients into a blender and blend until very smooth and creamy.
- Taste and adjust salt, garlic, and lemon, making sure you can taste all three. It may taste strong but it will mellow out when tossed with the greens.
Cook the Tofu
- Heat a generous amount of oil in a skillet over medium-high heat.
- Once hot, sear the tofu, letting it almost blacken, turning heat down to medium. Cook for a few minutes on each side until you have a nice dark crispy crust, adding more Cajun spice if necessary.
Assemble the Salad
- In a large bowl, toss greens and a little Italian parsley (optional) with about half the dressing, or just enough to coat the lettuce.
- Divide among two bowls. Top with tomatoes, avocado, and seared Cajun tofu.
- Sprinkle with fresh parsley and serve immediately.
Notes
- The dressing can be made ahead of time and stored in the refrigerator for up to 5 days.
- For extra crispy tofu, press the tofu for at least 15 minutes before cooking.
- Adjust the amount of Cajun spice based on your heat preference.
