Vegan Caesar salad with Cajun Tofu
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
2 servings
- 8 ounces extra-firm tofu
- 1-2 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
- ½ package firm silken tofu (6 ounces) Like Mori- Nu Blue ( firm)
- 3 cloves garlic- rough chopped
- 1/4 cup lemon juice (fresh)
- ¼ cup olive oil
- 1 tablespoon capers
- 1 tablespoon caper brine (liquid from the jar)
- 1 tablespoon miso paste
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ half sheet of nori seaweed, broken up ( the kind you use for sushi)- optional
- ½-1 teaspoon nutritional yeast- optional
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Preparation
Step 1
Prep Tofu
Step 2
Cut tofu into 1inch thick pieces. Place on paper towels, lightly pressing down while blotting dry and then air dry for a few minutes.
Step 3
Make dressing
Step 4
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”.
Step 5
Continue with tofu
Step 6
Lightly sprinkle with salt, then generously dust with Cajun Seasoning.
Step 7
Sear tofu
Step 8
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.
Step 9
Toss Salad
Step 10
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.
Step 11
Save recipe for the next time?
