Nothing’s better than when you can make a salad that serves as a whole meal and this vegan Caesar salad recipe does just that. Not only that, but if there’s one salad that almost everyone loves it’s certainly Caesar salad.
I’m not going to waste any time going into the history of Caesar salad and whether or not it should contain anchovy – all the other blogs already cover that.
Either way it’s a moot point since this is a recipe for vegan Caesar salad. But I will say that that sort of briny, taste of the sea is pretty much what you expect when you order a Caesar salad or pick up a bottle of dressing to make one at home.
Lucky for us we’ve got plenty of briny, taste of the sea substitutes we could use: capers, crumbled seaweed, olives or pickle juice could all work in this dressing.
I’ve used capers in mine and soy sauce to add another layer of salty, umami flavour.
If you’re lucky enough to live in a vegan-friendly city (not me) where you can get your hands on vegan Worcestershire sauce (again, not me), then use that, it’s probably better!
I’ve seen lots of other vegan Caesar salad recipes on the internet, most of them use those fake Gardein chick’n strips.
I’m sure it’s quite good but I don’t have that available to me (see above) and I know that these kinds of meat analogues can be quite expensive. I suppose that’s where the stereotype that you have to be rich to follow of a vegan diet comes from.
I LOVE TOFU.
In this vegan Caesar salad it adds protein and makes you feel like you’ve eaten a full meal.
Oftentimes you’ll be instructed to fry tofu until crispy, but in this case I’ve used a grill pan to grill it for just a couple minutes on each side while maintaining it’s soft, chick’n-y texture.
For The Tofu Chicken
Vegan Caesar Dressing
Serving Size: 1
Amount Per Serving: Calories: 1374 Total Fat: 91g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 78g Cholesterol: 0mg Sodium: 2452mg Carbohydrates: 109g Net Carbohydrates: 0g Fiber: 16g Sugar: 17g Sugar Alcohols: 0g Protein: 43g