This Vegan Caesar Salad with Crispy Tofu is a high protein plant based recipe that is easy to make, oil-free, and gluten-free. Made with a bed of mixed greens and crunchy romaine topped with golden crispy baked tofu and drizzled with homemade plant-based creamy Caesar dressing for a healthy vegan lunch or a light vegan dinner.

Why You'll Love This Recipe

High Protein and Oil-Free: From the dressing to the crispy tofu, this recipe is oil-free, making it a lower fat and high-protein meal that is perfect for supporting weight-loss without compromising on flavor or texture.
Gluten-Free: The tofu is breaded using chickpea flour, which adds extra protein while keeping this salad gluten-free and giving the tofu a satisfying crispy coating.
Versatile: This recipe is simple, with only three parts to the salad: fresh greens, crispy tofu, and creamy dressing. Feel free to make this salad your own and add more toppings. I like to include cucumber, sunflower seeds, and olives.
Quick and Easy: The crispy tofu bakes in under 30 minutes, and the rest of the salad can be assembled while it is cooking. That makes this recipe ready to eat in about half an hour.

Equipment Needed

Tofu Press (if you cannot find super firm tofu)
Cutting board
Knife
2 Mixing bowls
Measuring cups and spoons
Baking pan
Silicone baking mat or baking parchment paper
Spatula
Serving bowls

Ingredients You Will Need

Super firm tofu. This is the one usually packaged in a vacuum-sealed plastic package. If you cannot find super firm, you can use a tofu press on regular firm tofu.
Chickpea Flour. Can be substituted with any flour. However, I find that chickpea flour adds extra crispiness to the breading.
Non-dairy milk (plain, unsweetened) I like to use soy or oat milk.
Gluten-free Panko-style breadcrumbs. Can use regular panko breadcrumbs or substitute with crushed corn flake cereal.
Tapioca flour. Also called tapioca starch. Can be substituted with corn starch or arrowroot powder.
Nutritional yeast. Adds a savory cheese-like flavor to the breading on the tofu, and contributes to the parmesan-like flavor in the Caesar salad dressing.
Spices. Including onion powder, garlic powder, salt, and black pepper.
Tahini. This makes the base of the dressing and adds flavor.
Plain Vegan Yogurt. Contributes to the base of the dressing and adds creaminess.
Lemon juice
Dijon mustard
Mixed greens, such as Spring Mix
Romaine lettuce

Celebrate the season with a festive Vegan Holiday eCookbook with 24 crowd-pleasing recipes, from tasty appetizers to secretly healthy desserts. Whether you’re hosting a full plant-based feast or bringing a single dish, this collection of vegan holiday recipes ensures a delicious and stress-free holiday!

Click Here for a sneak peak at the recipes!

How to Make Vegan Chicken Caesar Salad

Step One – Make the Crispy Tofu Strips

Cut the tofu into 1/2-inch thick strips, and set aside.
In a mixing bowl, whisk together the chickpea flour and non-dairy milk. In a separate mixing bowl, combine the breadcrumbs, tapioca flour, nutritional yeast, onion powder, and salt.
One at a time, dip each tofu strip into the chickpea mixture, then into the breadcrumb mixture. Make sure to fully coat each side of the tofu strip.
Place them on a baking pan lined with a silicone baking mat or baking parchment paper. Spread them out as much as possible for better air flow between the tofu strips.
Bake at 400F (205C) for 15 minutes, flip, and bake another 10 minutes.

Step Two – Make the Vegan Caesar Dressing

In a bowl, combine the tahini and vegan yogurt and mix until well combined.
Add the water one tablespoon at a time, until the desired consistency is reached.
Add the lemon juice, Worcestershire sauce, Dijon mustard, nutritional yeast, and pepper. Taste, add salt and adjust seasonings if desired.

Step Three – Assemble the Caesar Salad

In a serving bowl, mix together desired amount of chopped romaine lettuce and mixed greens.
Top with 4-6 crispy tofu strips and drizzle with the Caesar Dressing.

Free eCookbook!

Want quick and easy vegan recipes? Subscribe now for a FREE eCookbook with my top 10 recipes that are ready in 30-Minutes or less. Plus, get our latest recipes and meal plans delivered straight to your inbox. You can unsubscribe at anytime!

Serving Suggestions

While this Vegan Caesar Salad makes a healthy and delicious meal as-is, feel free to customize it too! I like to add crunchy seeds, like sunflower or pumpkin seeds. This salad is also great with additional fresh veggies, like cucumber or chopped broccoli.

If you loved the crispy tofu strips in this salad recipe, try them on pasta dishes, such as Creamy Vegan Alfredo or Pumpkin Mac & Cheese.

Looking for more tofu recipes? Try these next:

Storage and Meal-prep Tips

Caesar Salad Dressing: The dressing will keep well in a sealed jar or container for 1 week in the fridge. For longer storage, it can be frozen. then thawed in the fridge.
Crispy Tofu: The tofu is best to be eaten immediately, for the best crispy coating. However, it can be stored for up to 3 days, and reheated in the oven or in an air-fryer for a couple minutes to re-crisp the coating. If the crispiness is not important to you, the salad is still good when eaten cold and the tofu is still flavorful, just not as crispy.

This plant-based Caesar salad with crisp greens, savory breaded tofu, and creamy dressing is a fresh and satisfying vegan recipe perfect for a simple lunch, high-protein dinner, or side dish. If you give this recipe a try, please leave a comment below to support this blog. Thank you!

Vegan Caesar Salad with Crispy Tofu