Vegan Caesar salad
Recipe by Nazli Develi @gurmevegan
Ingredients
For the salad
- 1 lettuce (e.g. romaine lettuce), rinsed, dried and roughly chopped
- 1 cup cherry tomatoes, halved
- 2 slices sourdough bread, cut into cubes and toasted in the oven or frying pan
- Tofu or tempeh of your choice, diced and oven-roasted
- Parmesan for serving
Marinade for tofu or tempeh
- 1/4 cup water
- 1–2 tbsp soy sauce
- 1 tbsp Abuelaz vinegar
- 1 tbsp Abuelaz olive oil
- 1 tbsp maple syrup, agave syrup or other liquid sweetener
- 1 tsp ginger powder or finely chopped fresh ginger
Vegan Caesar dressing
- 1/4 cup (3–4 generous tablespoons) plain chickpea or yellow pea hummus (store-bought or homemade)
- 1 tsp Dijon mustard
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp capers, finely chopped or crushed
- 3 garlic cloves, finely chopped
- 1/2 teaspoon Abuelaz pink Himalayan salt
- 1 tbsp Abuelaz vinegar
- 2 tbsp Abuelaz olive oil
Instructions
Prepare the dressing
Add all the dressing ingredients to a glass jar and stir for about 1 minute until creamy and smooth.
Alternatively, you can blend everything in a blender until smooth. Set aside.
Prepare the salad parts
Croutons:
Spread the sourdough bread cubes on a baking sheet or in a frying pan and toast in the oven or fry until golden and crispy.
Tofu/tempeh:
Mix all the ingredients for the marinade in a jar or bowl.
Add the tofu or tempeh cubes and let marinate for a few hours or overnight.
Place them on a baking sheet lined with parchment paper and bake in the oven for 20–30 minutes, until golden and slightly crispy.
Alternatively: Fry the tofu/tempeh in a frying pan together with the marinade until all the liquid is absorbed and the pieces are crispy and golden on both sides.
Assemble the salad
Place the chopped lettuce and cherry tomatoes in a large bowl or divide among plates. Top with croutons and toasted tofu/tempeh. Drizzle generously with Caesar dressing and sprinkle with vegan parmesan. Toss gently and serve immediately.
