Tofu Caesar Salad

Yield: 4 servings

Recipe and Photos by Snixy Kitchen

This tofu Caesar salad reinvents the classic with a high-protein, oil-free tofu-based dressing that's creamy, tangy, and spot-on delicious. Instead of traditional croutons, this salad is topped with crispy tofu croutons that add crunch and extra protein. Easily customizable to be vegan, this salad delivers all the flavor of the original with a plant-powered twist.

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Ingredients

Tofu Caesar Dressing

• 5-oz (half a block) Hodo Organic Extra Firm Tofu

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• 1/4 cup water

• 1/4 cup fresh lemon juice

• 2½ tbsp nutritional yeast

• 1/2 tsp Dijon mustard

• 1 tbsp capers

• 2 cloves garlic

• 1/4 tsp each kosher salt and pepper

Crispy Tofu Croutons

• 1 (10 oz) Hodo Organic Extra Firm Tofu (see note*)

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• 1 tbsp caper brine

• 1/3 cup cornstarch

• 1/4 cup nutritional yeast

• 1/2 tsp Italian seasoning

• 1 tsp kosher salt

• Neutral oil, for pan-frying

Salad

• 3 hearts of romaine lettuce, chopped

• 1/4 cup freshly grated parmesan cheese (vegan, if desired)

• Freshly ground pepper, to taste

Instructions

1. Prepare the dressing. Place all of the dressing ingredients in a high-powered blender or food processor and blend until completely smooth, at least 30 seconds. Set aside.

2. Prepare the crispy tofu croutons. See note about using frozen tofu. Cube the tofu into 3/4-inch cubes and place in a bowl. Pour brine from a jar of capers over the tofu. Whisk together the cornstarch, nutritional yeast, Italian seasoning, and salt. Toss the brined tofu in this mixture until every cube is well-coated.

3. Preheat your skillet over medium heat and add about 1/8-inch of oil. Once the oil is hot, working in batches if needed, place the tofu in a single layer in the pan and cook until crisp on one side, about 2-3 minutes. Flip the tofu and cook until the entire cube is golden and crispy, about 2-3 more minutes. Transfer to a paper towel-lined plate to drain.

4. Assemble the the salad. Place the chopped lettuce in a large salad bowl, pour a few tbsps of dressing over the lettuce, and toss to combine. Add more dressing to taste. Toss in grated parmesan and freshly cracked pepper. Top with crispy tofu croutons and serve.

*Note: For the crispiest tofu croutons with the best texture, freeze the tofu overnight and defrost it quickly by placing the sealed tofu in a bowl of warm water. When defrosted, press with paper towels to remove excess liquid. If you don’t have time to freeze and defrost, fresh will work too!