Description
A plant-powered twist on the classic Caesar salad featuring blackened Cajun tofu and a creamy, flavorful dressing.
Ingredients
Scale
- 8 ounces extra-firm tofu
- 1–2 tablespoons Cajun Spice (adjust to taste)
- Salt (to taste)
- Oil for searing (avocado oil recommended)
- 8 ounces crisp lettuce (romaine, butter, green leaf, or little gems)
- 1 cup tomatoes, diced
- 1 avocado, sliced
- Fresh parsley or nasturtiums for garnish
- 1/2 package firm silken tofu (6 ounces)
- 3 cloves garlic, roughly chopped
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup olive oil
- 1 tablespoon capers
- 1 tablespoon caper brine (liquid from the jar)
- 1 tablespoon miso paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional: 1/2 sheet of nori seaweed
- Optional: 1/2-1 teaspoon nutritional yeast
Instructions
- Prep the Tofu: Cut the tofu into 1-inch thick pieces, press gently to remove excess moisture, and let air dry for a few minutes.
- Make the Dressing: In a blender, combine the silken tofu, garlic, lemon juice, olive oil, capers, caper brine, miso paste, salt, and pepper. Blend until smooth.
- Blacken the Tofu: Heat oil in a skillet over medium-high. Sprinkle salt and Cajun seasoning on tofu, and cook for 3-4 minutes per side until crispy and golden brown.
- Assemble the Salad: Toss lettuce with half of the dressing, portion into bowls, and top with tomatoes, avocado, and blackened tofu.
- Final Touch: Drizzle remaining dressing and top with fresh parsley or edible flowers. Serve immediately.
Notes
Dressing can be stored in the fridge for up to 5 days. Assemble salad just before serving for best texture.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Searing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan Caesar Salad, Blackened Tofu, Plant-Based Recipe, Healthy Salad, Cajun Flavors
