This Vegan Ceasar Salad is topped with Cajun Tofu and dressed in the most delicious creamy Vegan Caesar Dressing made with silken tofu that is dairy-free, nut-free and low in calories! 

Vegan Ceasar Salad with Blackened Cajun Tofu dressed in a creamy caesar dressing  that is dairy-free, nut-free and low in calories! #vegancaesar #vegancaesardressing #vegansalad

Our fridge is full of lettuce. I wish you could see it all! The leftovers from catering (I tend to over order) plus all the tender beautiful greens from our local CSA, I’m really not exaggerating when I say, it has been a salad factory around here trying to use up what we can at every possible opportunity before it’s too late.

This Vegan Caesar Salad topped with Cajun Tofu has been on regular rotation. For some reason, this is one of those salads I crave.  Crisp cool lettuce bathed in creamy vegan caesar dressing, topped with crispy flavorful blackened tofu, I love the contrast of temperatures, textures and flavor.  A variation of this vegan caesar dressing was once on the Mizuna Restaurant Menu when we first opened back in the 90’s.

By the way, this Vegan Caesar Dressing happens to pass the Brian test. He couldn’t detect it was vegan and is usually very good about sniffing this sort of thing out- but today, not a clue. But up to you, feel at liberty to use your own favorite caesar recipe. If tofu is not your thing, or you’ve never given it a real chance, this may be the recipe to try it with, because of its great favor and texture.

Blackened Cajun Tofu Caesar Salad with crispy seared tofu, and a creamy tangy vegan caeasar dressing. | www.feastingathome.com

For the Cajun rub, I’m smitten with Spiceology’s Black Magic. I’m a pretty hard sell when it comes to spice blends, preferring to make them at home myself, but this one really is magic. I love love love love it!  It’s flavorful and not overly spicy. You can use a generous amount to create a nice thick crust and it won’t overwhelm the palate. It has depth and just the right amount of sweetness and heat, to me, perfectly balanced.

Blackened Cajun Tofu Caesar Salad with crispy seared tofu and a creamy tangy vegan caeasar dressing - easy to make and full of flavor!

The Vegan Caesar Dressing is nut-free and dairy-free. It’s made with silken tofu, giving it a delicious creaminess without all the calories.  Capers and a sheet of nori take the place of anchovies, adding delicious depth.

The crispy cajun tofu is also delicious as a vegan burger….super tasty!

Blackened Cajun Tofu Caesar Salad with crispy seared tofu and a creamy tangy vegan caeasar dressing - easy to make and full of flavor!

That’s about it folks. A simple Vegan Caesar Salad, full of good flavor.

Happy weekend!

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Vegan Ceasar Salad with Blackened Cajun Tofu dressed in a creamy caesar dressing  that is dairy-free, nut-free and low in calories! #vegancaesar #vegancaesardressing #vegansalad

Vegan Caesar salad with Cajun Tofu


Description

Vegan Ceasar Salad with Blackened Cajun Tofu dressed in a creamy caesar dressing that is dairy-free, nut-free and low in calories!


Ingredients

Scale
  • 8 ounces extra-firm tofu
  • 12 tablespoons Cajun Spice ( I like this one)
  • salt
  • oil for searing
  • Crisp Lettuce- romaine, butter, green leaf, little gems – enough for two, about 8 ounces.
  • 1 cup tomatoes
  • 1 avocado
  • fresh parsley, or nasturtiums

Vegan Caesar Dressing – Makes 1 cup, 6-8 servings (or use your favorite brand of store-bought)

  • ½ package firm silken tofu ( 6 ounces) Like Mori- Nu Blue ( firm)
  • 3 cloves garlic- rough chopped
  • ¼ cup lemon juice (fresh)
  • ⅓ cup mild olive oil
  • 1 tablespoon capers
  • 1 tablespoon caper brine ( liquid form the jar)
  • 1 teaspoon soy sauce ( or for even better taste, use vegan fish sauce)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ half sheet of nori seaweed, broken up ( the kind you use for sushi)- optional
  • ½ teaspoon nutritional yeast– optional

Instructions

  1. Prep Tofu: Cut tofu into 1inch thick pieces. Place on paper towels, lightly pressing down while blotting dry and then air dry for a few minutes.
  2. Make dressing by placing all ingredients into a blender and blend until very smooth and creamy. Taste. Adjust salt, garlic and lemon, making sure you can taste all three, adding more if necessary. It may taste strong but it will mellow out when tossed with the greens. You want it to have a “bite”.
  3. Continue with tofu: Lightly sprinkle with salt, then generously dust with Cajun Seasoning.
  4. Sear tofu. Heat a generous amount of oil in a skillet over medium high heat. Once hot, sear the tofu, letting it almost blacken, turning heat down to med. You want a nice dark crispy crust, so be patient and cook for a few minutes each side, adding more cajun spice if necessary.
  5. Toss Salad. In a large bowl, toss greens and a little Italian parsley ( optional) with about ½ the dressing or just enough to coat the lettuce. Divide among two bowls. Divide tomatoes, avocado and seared Cajun tofu between the two bowls. Sprinkle with the rest of the fresh parsley. Enjoy immediately.

Notes

The dressing will keep up to 5 days in the fridge.

Nutrition

  • Serving Size:
  • Calories: 297
  • Sugar: 4.7 g
  • Sodium: 279.7 mg
  • Fat: 23.7 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 13.4 g
  • Fiber: 6.6 g
  • Protein: 11.7 g
  • Cholesterol: 0 mg

Keywords: vegan caesar dressing, vegan caesar salad

 

 

 

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  1. The recipe was delicious! I omitted the tofu and capers in the dressing and it was still great. I would do less cayenne, but my whole family loved it!

  2. Not made it yet but certainly going to give it a go. I have coeliacs disease and am always on the lookout for safe recipes! We don’t have the rub you mention this side of the pond alas. Do you think halloumi would work too?

    1. I think Halloumi would be delicious! You could google Cajun Seasoning and make a small batch yourself if you cant find where you live? I will try to post a recipe for cajun spice soon!

  3. I’ve made this a few times and love it!!! I added some chopped hard-boiled eggs and think it would be great with some garlicky croutons. For the dressing I use 2 Tbs. oil and 2 Tbs. water. I used Tony Cachere’s Cajun Seasoning and it is entirely TOO salty. Will check out the Black Magic and try that.

  4. So delicious! The whole family lived it and my daughter asked that it be added to the regular recipe rotation. I made my own Cajun blend based on a Gimme Some Oven recipe and it was very nice. Thanks for a keeper recipe!

  5. I used real fish sauce, as I only had to avoid egg, and I added pan fried chicken instead of blackened tofu. Otherwise I followed the recipe exactly and it was fantastic! Will definitely make again. Can’t wait to see what my Caesar-salad-loving 11 year old thinks of it. Thanks so much for sharing yet another amazing recipe!

  6. Sylvia! I haven’t made this yet, but already know I will love it. And, I have to tell you that my husband was just referred to a cardiologist who is starting him on a cholesterol-lowering med, so I am now even more diligent about menu planning for us. Your veggie-leaning recipes are absolutely the way I want to eat – and he has recently embraced tofu and the extra veggies in our meal rotation – many of them from your delicious recipes. I will be leaning heavily on you for interesting, tasty, healthy recipes to feed my protein-, spice-, and flavor-loving man 🙂
    And, this recipe, in particular, is helping me in even more ways — using the nutritional yeast and nori that have been hanging out in my pantry. Now…if I could just get him to open his mind to chilled soups!! I know I’ve thanked you many times, but thanks again for your talent, creativity, beautiful photos, and generosity in sharing it all with us!
    Lori

    1. You are so kind, thanks for this! I’m glad the recipes are coming in handy. I may use this on my “about page” if you are ok with it?

  7. Wow, this salad is soo tasty! One of my favorite caesar salad recipes hands down – the flavor of the dressing is soo delicious.

    1. Well that is a great question! 🙂 I think I may have forgotten to put the link to the vegan fish sauce. 🙂 it is there now.

  8. This dressing is unbelievably good! You have given me a piece of heaven! I added a little more nori and extra nutritional yeast. This is going in my Top Shelf recipe file! Thank you!!

  9. Hi Sylvia. I can’t see the link to the Cajun spice for the tofu. Can you please check it’s there. Thanks. Kim

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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