Vegan Caesar Salad

Vegan, dairy-free, egg-free, refined sugar-free

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Makes 3 mains or 4-6 sides

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Vegan, dairy-free, egg-free, refined sugar-free 〰️ Makes 3 mains or 4-6 sides 〰️

This salad is truly something special. The combination of crisp lettuce and croutons, smoky tofu bacon, and a creamy and tangy dressing is just unmatched. The tofu bacon pieces are the genius work of Nora Cooks (original recipe here). All credit for the tofu goes to her. After trying them out I knew they would make the dreamiest vegan Caesar salad, and I’m pretty impressed with the final product if I do say so myself.

To see a video of how to make this dish, click here.

INGREDIENTS

Tofu bacon:

• 350 grams extra firm tofu, finely diced

• 1/4 cup soy sauce

• 1/4 cup tomato paste

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon liquid smoke (or 2 tablespoons smoked paprika)

• 1 teaspoon garlic powder

Other ingredients:

• 3/4 cup vegan mayonnaise (my favourite is Naked Byron Foods)

• Juice of 1/2 lemon

• 1 1/2 teaspoon dijon mustard

• Salt and pepper, to season

• 2 cup sourdough bread, finely diced (measured after cutting)

• 1 big or 2 small heads of cob lettuce, shredded and washed

METHOD

1. Preheat oven to 180° C. Add all of the bacon tofu ingredients to a mixing bowl. Stir well until the tofu is evenly coated. Pour onto a lined baking tray and bake for one hour. Turn the tofu over halfway through to ensure it cooks evenly.

   350 grams extra firm tofu, diced

   1/4 cup soy sauce

   1/4 cup tomato paste

   2 tablespoons extra-virgin olive oil

   1 tablespoons liquid smoke

   1 teaspoon garlic powder

2. Meanwhile, prepare the dressing. Combine the mayonnaise, lemon juice, and mustard to a mixing jug. Stir well to combine and season to your liking. Set aside.

   3/4 cup vegan mayonnaise (my favourite is Naked Byron Foods)

   Juice of 1/2 lemon

   1 1/2 teaspoons dijon mustard

   Salt and pepper, to season

3. Pour the sourdough croutons onto a grilling tray and grill on medium heat for about 10 minutes, or until toasted. Remove and set aside.

   2 cup sourdough bread, diced

4. Once the tofu is cooked, allow to cool for a few minutes before assembling the salad. Place the lettuce in a large serving bowl, then top with the croutons, tofu bacon and dressing. This salad is best enjoyed fresh, but it will store for up to 3 days in an airtight container if you have any leftovers. If you’re making this salad ahead of time, store the croutons separately to the rest of the salad to maintain crispness.

   1 big or 2 small heads of cob lettuce, shredded and washed