Vegan Caesar Salad

Enjoy warm, garlicky croutons with cool, crunchy lettuce, all tossed in a creamy Caesar dressing. Top with a few slices of blackened tofu for a complete meal.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 cups day-old French bread, cubed, without crusts
  • 1 Tbsp. vegan margarine
  • ⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided
  • 3 clove garlic, crushed, divided
  • ½ tsp. salt, divided
  • ½ tsp. vegan Worcestershire sauce
  • 1½ Tbsp. fresh lemon juice
  • ½ tsp. Dijon mustard
  • ¼ tsp. cracked black pepper
  • 1 tsp. capers
  • ¼ cup silken tofu
  • 6 cups romaine lettuce, chopped
  • 6 Tbs. grated vegan Parmesan cheese

Directions

  • Preheat oven to 350°F. Line a rimmed baking sheet with foil.
  • Place bread cubes in a bowl. Place margarine, 1 tablespoons olive oil, and 1 clove crushed garlic in a small saucepan and heat over medium-low until garlic is lightly browned. Add margarine mixture to bread cubes and quickly toss to coat. Place coated bread cubes on baking sheet and sprinkle with ¼ teaspoon salt.
  • Bake for 15 minutes, or until croutons are golden brown.
  • In a blender, combine Worcestershire sauce, lemon juice, Dijon mustard, remaining 2 cloves crushed garlic, remaining ¼ tsp. salt, pepper, capers, and tofu. Blend until smooth. Continue to blend while drizzling in remaining ⅓ cup olive oil until combined.
  • In a large bowl, toss romaine lettuce with dressing. Add warm croutons and toss to combine.
  • Serve on chilled plates with vegan parmesan and additional cracked pepper, if desired.

Recipe Information

Serves: 6

Ingredients

  • 2 cups day-old French bread, cubed, without crusts
  • 1 Tbsp. vegan margarine
  • ⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided
  • 3 clove garlic, crushed, divided
  • ½ tsp. salt, divided
  • ½ tsp. vegan Worcestershire sauce
  • 1½ Tbsp. fresh lemon juice
  • ½ tsp. Dijon mustard
  • ¼ tsp. cracked black pepper
  • 1 tsp. capers
  • ¼ cup silken tofu
  • 6 cups romaine lettuce, chopped
  • 6 Tbs. grated vegan Parmesan cheese

Directions

  • Preheat oven to 350°F. Line a rimmed baking sheet with foil.
  • Place bread cubes in a bowl. Place margarine, 1 tablespoons olive oil, and 1 clove crushed garlic in a small saucepan and heat over medium-low until garlic is lightly browned. Add margarine mixture to bread cubes and quickly toss to coat. Place coated bread cubes on baking sheet and sprinkle with ¼ teaspoon salt.
  • Bake for 15 minutes, or until croutons are golden brown.
  • In a blender, combine Worcestershire sauce, lemon juice, Dijon mustard, remaining 2 cloves crushed garlic, remaining ¼ tsp. salt, pepper, capers, and tofu. Blend until smooth. Continue to blend while drizzling in remaining ⅓ cup olive oil until combined.
  • In a large bowl, toss romaine lettuce with dressing. Add warm croutons and toss to combine.
  • Serve on chilled plates with vegan parmesan and additional cracked pepper, if desired.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat17g
Saturated Fat4g
Cholesterol0mg
Sodium480mg
Total Carbohydrate11g
Dietary Fiber1g
Sugars0g
Protein3g