This vegan Caesar salad is one of my favourite salads. It is a somewhat elaborate recipe, but it is worth the effort because it is vibrant.

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The Best Rich Vegan Caesar Salad Recipe (Delicious)
danceofstoves.com/2021/03/vegan-caesar-salad.html

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After sharing the chickpea croutons and vegan Caesar sauce today, it's the vegan Caesar
salad turn.
This recipe is EPIC. I am not exaggerating if I say that it is one of the wealthiest salads I
have ever tasted, and it is undoubtedly the one I like the most of all the ones we have
published on the blog.
Watch Video At: https://youtu.be/xWVXNoigg8U
It is not a salad for every day because it is not ready in 5 minutes, and also the sauce is
caloric, but it is ideal for pampering yourself because it is delicious.
Instead of the typical bread croutons, I have used chickpea croutons because they are
gluten-free, healthier and more prosperous for my taste, although you can use bread if
you prefer.
Also Read: Healthy Vegan Feta Cheese (Fat & Cholesterol Free)
I have also substituted the cheese for vegan Parmesan, but if you don't want to
complicate your life so much, you can use nutritional yeast or brewer's yeast.

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To replace the chicken, I have used tofu. I have read in many blogs and books that if the
tofu is marinated, it has much more flavour and is more affluent, but I do not have much
patience, and it tastes delicious without marinating.
Also, many times we are in a hurry or decide what we will eat on the go.

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At first, I did not like tofu, and I had difficulty getting to the point (with how easy it is to
prepare!).
Also Read: Healthy Vegan Greek Salad Recipe With Feta Tofu Cheese
As I like best, it is cut into strips or cubes (depending on the recipe) and baked for half an
hour (approximately 15 minutes on each side). Fried is also delicious, but it is less healthy
and has more calories.

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After baking, I usually sauté it with soy sauce, although I prepared a marinade to taste
more like chicken. As I am very impatient, I did not leave it for long, and in fact, you can
put it in the pan directly.

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I used soy sauce, thyme, paprika, garlic and onion powder, cumin, pepper, and a splash of
water to marinate the tofu. You can add salt (I cook pretty bland) or any other spice that
you like.
You can also cook the tofu with just a little soy sauce if you want it to have a more neutral
flavour.
Also Read: Healthy Vegan Tempeh Bacon Recipe (8 Ingredients)

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It is common to use Iceberg lettuce to make this salad, but it is very bland and has fewer
nutrients than others, so it is best to avoid it.
I used romaine lettuce because it is similar, but it is a thousand times richer. You can also
add other green leaves such as spinach, kale or whatever you have around the house.

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It is a somewhat laborious recipe, but I promise you that it is 100% worth the time spent.

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You can also simplify it a bit by using nutritional yeast or brewer's yeast instead of vegan
Parmesan, buying ready-made croutons, and deep-frying the tofu in a deep fryer or frying
pan, as it takes much less time to brown.
Also Read: Best Classic Vegan Cobb Salad With Dressing (Healthy!)
You prepare it as you prepare it; I guarantee that it will be delicious because the sauce is
delicious, although, for my taste, the whole recipe is perfect. I hope you dare to prepare it!
If you prepare this recipe, please leave a comment or share a photo with us on Instagram
or other social networks with the hashtag #DanceofStoves. We love your comments and
your photos; they always make our day!

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Vegan Caesar Salad

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This vegan Caesar salad is one of my favourite salads. It is a
somewhat elaborate recipe, but it is worth the effort because it is
vibrant.
Author: Dance of Stoves
Preparation: 15 mins
Cook: 35 mins
Total: 50 minutes
Servings: 4 (1x), 8 (2x), 12 (3x)
Category: Salad
Cuisine: Vegan, Gluten-Free
Ingredients SCALE (1x)
One head of romaine lettuce
275 g firm tofu (9.7 ounces)
Three tablespoons tamari or soy sauce
Three tablespoons of water
1/2 teaspoon thyme
1/2 teaspoon of sweet paprika
1/2 teaspoon of cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pepper to taste
1/2 cup chickpea croutons (100 g)
1/4 cup of vegan Parmesan cheese (60 g)
1 cup of vegan Caesar sauce (250 ml)
Ingredients SCALE (2x)
Two head of romaine lettuce
550 g firm tofu (19 2/5 ounces)
Six tablespoons soy sauce or tamari
Six tablespoons of water
One teaspoon thyme
One teaspoon of sweet paprika
One teaspoon of cumin
One teaspoon garlic powder
One teaspoon onion powder
Pepper to taste
1 cup of chickpea croutons (200 g)
1/2 cup of vegan Parmesan cheese (120 g)
2 cup vegan Caesar sauce (500 ml)
Ingredients SCALE (3x)
Three head of romaine lettuce
825 g firm tofu (29 ounces)

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Nine tablespoons tamari or soy sauce
Nine tablespoons of water
1 1/2 teaspoon thyme
1 1/2 teaspoon sweet paprika
1 1/2 teaspoon cumin
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
Pepper to taste
1 1/2 cup chickpea croutons (300 g)
3/4 cup of vegan Parmesan cheese (180 g)
3 cup vegan Caesar sauce (750 ml)
Instructions
1. Preheat the oven to 200ºC or 390ºF.
2. Cut the tofu into cubes and place them on a baking sheet lined with greaseproof
paper. Bake for 15 minutes, flip or stir them a bit and leave for another 15 minutes.
Take the tofu out of the oven and let it cool slightly if possible. You can also fry the
tofu until golden brown.
3. Meanwhile, add the soy sauce, water, and herbs and spices (thyme, paprika, cumin,
garlic, onion, and pepper) to a bowl. Stir and pour the tofu inside to soak it up.
Please put it in a pan and cook over medium-high heat for about 5 minutes. Tofu
takes on colour and flavour. Ideally, let it cool before adding it to the salad.
4. Chop the lettuce and put it in a salad bowl or large bowl. Add the croutons,
Parmesan, tofu, and Caesar sauce. Stir and serve.