I could eat this salad every day for lunch. It’s really easy to make, especially when you have all the ingredients prepared in advance. Otherwise, you’ll need about 30 minutes to prepare everything (it’s worth it!)
How to Make the Best Vegan Caesar Salad
To prepare this recipe for Vegan Caesar Salad, start with preheating your oven for both the chickpeas and the crispy tofu chick’n cutlets.
While the tofu and chickpeas are in the oven, you can make the creamy vegan caesar dressing. A high-speed blender works best here.
We LOVE our Vitamix – it’s the best kitchen investment we made this year. Not only can we make creamy dressings, but we also use it to make smooth sauces like our vegan alfredo and our roasted red pepper pasta sauce.
Another great kitchen item to have is a tofu press. This will help you get all the moisture out of your tofu so they come out extra crispy and firm. We use our tofu press several times each week, it’s a game changer when it comes to pressing tofu.
Once you have those 3 essentials components prepared, you can start to add them to fresh romaine lettuce and make your caesar salad. This plant-based recipe makes the perfect salad for lunch or dinner by itself or in a whole wheat wrap. Yum!
If you try this recipe, let us know in the comments below!
Chop romaine lettuce and wash thoroughly. Set aside.
Preheat your oven to 400°F (200°C).
Make the Vegan Chicken-Style Tofu Cutlets recipe. This recipe bakes for 30 minutes.
Meanwhile, prepare the Crispy Roasted Chickpeas and spread onto a parchment paper lined baking sheet. Add them to the oven when there's 20 minutes left on the timer.
While the Tofu Cutlets and Chickpeas are baking, prepare the Vegan Caesar Dressing in a high-speed blender.
Once the Tofu Cutlets are ready, remove them from the oven and slice into triangles. Mix all ingredients together with the romaine lettuce, adjusting the amount of dressing to your taste.