Vegan Caesar Salad with Cajun Tofu

Steps for Making

Instructions

1. Prep tofu: Slice tofu into ~1″ pieces. Pat dry with paper towels and let air dry briefly.
2. Season tofu: Lightly salt and generously dust with Cajun seasoning.
3. Cook tofu: Heat oil in a skillet over medium‑high heat. Sear tofu until nearly blackened and crisp, reducing heat to medium as needed. Flip and cook both sides until well‑seared and flavorful.
4. Make dressing: In a blender, combine silken tofu, garlic, lemon juice, olive oil, capers (and caper brine), miso, salt, pepper, optional nori, and nutritional yeast. Blend until creamy and smooth. Taste and adjust for garlic, salt, and lemon bite.
5. Toss salad: In a large bowl, toss greens (with optional parsley) and about half the dressing to lightly coat. Divide into two bowls.
6. Assemble bowls: Top each bowl with tomatoes, avocado, and crispy Cajun tofu. Garnish with remaining parsley. Drizzle more dressing if desired. Serve immediately.

Notes and Variations

1. The dressing keeps up to 5 days refrigerated in a sealed container.
2. Optional additions: extra veggies, vegan parmesan, toasted chickpeas, or leafy greens like kale or butter lettuce.
3. For gluten-free tofu coating, use gluten-free breadcrumbs or eliminate crumbs entirely.
4. Use romaine or little gem lettuce for crisp texture.