• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
BetterFoodGuru
  • Home
  • About
  • Recipes
    • Appetizers and Dips
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Salads
    • Soups & Stews
    • Dessert
    • 30 Minutes or Less
  • Essential Links
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Contact
  • About
  • Links
  • Privacy Policy
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Loaded Vegan Caesar

    May 16, 2023 by Sara Tercero 14 Comments

    Jump to Recipe Print Recipe

    This loaded vegan caesar with cajun baked tofu, crispy chickpeas and brown rice is addictive! It has a dairy-free and egg free, creamy cashew caesar dressing, that is to die for. Plus it is super filling and high protein with the addition of crispy chickpeas and cajun baked tofu "chicken". It also has brown rice for extra satisfaction. This meal salad checks all the boxes with plenty of fiber, plant-based protein, heart healthy fats and slow burning complex carbs. Make this one on a summer evening or to prepare for a heat wave. This salad is so hearty it can even be enjoyed in winter when hardier foods are craved. You are going to love this creamy vegan caesar dressing. It tastes just like the real thing!

    image loaded vegan caesar with tofu and brown rice

    What is a Caesar salad?

    Caesar salad is classically made with romaine lettuce, croutons and parmesan cheese. The popular dressing is made by combining raw eggs with lemon juice, olive oil, dijon mustard, Worcestershire sauce and black pepper. It often includes anchovies and is a thick and emulsified dressing that clings to the lettuce. According to Wikipedia, Caesar salad originated in Tijuana, Mexico when an Italian Chef named Caesar Cardini made it in 1924. Legend has it, he was in the midst of a huge rush and threw it together because he was short on ingredients. It has been a huge hit around the world ever since. This loaded vegan caesar has only the essence of a true caesar yet tastes very similar.

    image closeup loaded vegan caesar

    What is a vegan Caesar salad?

    Vegan Caesar salads vary but the main similarity between all of them is they are devoid of animal products. They are always dairy-free and egg-free. The vegan dressing is usually made by blending nuts or tahini with lemon, garlic and dijon. Some vegan caesars include vegan Worcestershire sauce, seaweed flakes for a hint of the ocean and nutritional yeast for umami. Often vegan Caesar salads include kale because it is the ideal green to stand up to the creamy dressing. This loaded vegan caesar is made with a combo of cashews and Brazil nuts and it is super creamy and umami laden just like a real Caesar salad.

    Ingredients for the loaded vegan Caesar salad

    This loaded vegan caesar has a few ingredients that you wouldn't expect like brown rice, tofu and chickpeas. That is why we call this one "loaded". Most of the ingredients are easy to find with the exception of vegan Worcestershire and seaweed flakes. I am linking my favorites below for your convenience. I may earn commission if you use these links to purchase. Thanks for supporting my work.

    • cooked brown rice
    • shredded Cole slaw mix (red  and green cabbage, carrots)
    • romaine hearts
    • chickpeas
    • olive oil
    • salt
    • garlic powder
    • smoked paprika
    • extra firm tofu drained well
    • cajun spice
    • raw cashew pieces
    • Brazil nuts
    • lemon juiced
    • vegan Worcestershire
    • seaweed flakes
    • olive oil
    • water
    • garlic
    • Black pepper

    How do you make loaded vegan Caesar salad?

    This loaded vegan Caesar salad is a straightforward recipe without any complicated techniques. It has a few steps that should be followed in order to time it correctly. Brown rice does take quite a bit of time to cook so always put it on first. I like cooking the tofu and the chickpeas on the same sheet pan while the rice cooks. Then while the ingredients cool, make the dressing. Then assemble and dress the salad.

    • Preheat oven to 400
    • Cook Brown Rice according to package and let cool. I like to cook large batches in the beginning of the week and keep it refrigerated for recipes like this one and sides for warm bowls. You can also use frozen prepared brown rice. Just be sure to let it cool before combining with the lettuce.
    • On a large sheet pan MAKE CRISPY CHICKPEAS by combining chickpeas with oil, salt, garlic powder and smoked paprika and spread in a single layer.
    • MAKE THE CAJUN TOFU by cutting the block of tofu in 3 widthwise. Score the tofu with a crosshatch pattern and rub each “cutlet” with 1 tsp of cajun spice. Place on the other side of the same sheet pan as the chickpeas and spray with oil.
    • Bake the chickpeas and tofu for 35 minutes, turning once halfway. Let cool and chop the tofu in cubes.
    • MAKE THE DRESSING: combine soaked and drained cashews, Brazil nuts, lemon, vegan Worcestershire, seaweed flakes, olive oil, water, salt, garlic and pepper in a blender and puree until smooth and creamy. If the dressing is too thick (because lemons vary) add an extra tablespoon of water to loosen it up and blend again.
    • In a large bowl, add cooled brown rice, romaine, Cole slaw mix, crispy chickpeas, cajun tofu and dressing.
    • Eat within 2 days. For a longer shelf life of 4 days, substitute chopped kale for the romaine. This is an excellent salad for food prep if you keep the dressing separate and dress it right before eating. It also makes a KILLER “chicken” Caesar wrap
    image loaded vegan caesar

    Tips for making the best salads

    • First, always choose the freshest produce. Nobody likes wilted or droopy produce In a salad. Save the produce that is on it's last leg for the soups and stir-fry.
    • Second, make sure to drain your greens really well. Water is the enemy of flavor. Same goes for any veggies or pasta going into your salad. Dry them well.
    • Third, you need great cooking tools. They make cooking safer, more efficient and more fun. Below I am providing links to some of my favorite cooking equipment which will make preparing foods easier and more enjoyable.
    • The best Vegan Pasta Salad
    • Creamy Vegan Cucumber Slaw
    • Zesty Watermelon Salad
    image loaded vegan caesar

    Loaded Vegan Caesar

    This loaded vegan caesar is magical. It features cajun baked tofu, crispy baked chickpeas, hearty brown rice, crisp romaine and cabbage and a creamy cashew dressing that is to die for.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Cook Time 1 hour hr
    Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish
    Cuisine American, Californian, fusion, Mediterranean, vegan
    Servings 6
    Calories 547 kcal

    Ingredients
      

    For Salad Base

    • 2 cups brown rice cooked and cooled
    • 2 cups shredded Cole slaw mix red and green cabbage, carrots
    • 2 romaine hearts cut in bite sized pieces

    Crispy Chickpeas

    • 15 oz chickpeas can, drained well
    • 1 tsp olive oil
    • ½ tsp salt
    • ½ tsp garlic powder
    • ½ tsp smoked paprika

    Cajun Baked Tofu

    • 1 block extra firm tofu drained well
    • 3 tsp cajun spice
    • ½ tsp olive oil sprayed

    Dressing

    • 1 cup raw cashews pieces
    • 6 Brazil nuts
    • 1 lemon juiced
    • ¼ tsp vegan Worcestershire
    • 1 pinch seaweed flakes
    • 2 tbsp olive oil
    • 4 tbsp water
    • ½ tsp salt
    • 1 clove garlic
    • 1 Pinch Black pepper fresh ground preferred

    Instructions
     

    • Preheat oven to 400
    • Cook Brown Rice according to package and let cool. I like to cook large batches in the beginning of the week and keep it refrigerated for recipes like this one and sides for warm bowls. You can also use frozen prepared brown rice. Just be sure to let it cool before combining with the lettuce.
    • On a large sheet pan MAKE CRISPY CHICKPEAS by combining chickpeas with oil, salt, garlic powder and smoked paprika and spread in a single layer.
    • MAKE THE CAJUN TOFU by cutting the block of tofu in 3 widthwise. Score the tofu with a crosshatch pattern and rub each “cutlet” with 1 tsp of cajun spice. Place on the other side of the same sheet pan as the chickpeas and spray with oil.
    • Bake the chickpeas and tofu for 35 minutes, turning once halfway. Let cool and chop the tofu in cubes.
    • MAKE THE DRESSING: combine soaked and drained cashews, Brazil nuts, lemon, vegan Worcestershire, seaweed flakes, olive oil, water, salt, garlic and pepper in a blender and puree until smooth and creamy. If the dressing is too thick (because lemons vary) add an extra tablespoon of water to loosen it up and blend again.
    • In a large bowl, add cooled brown rice, romaine, Cole slaw mix, crispy chickpeas, cajun tofu and dressing.
    • Eat within 2 days. For a longer shelf life of 4 days, substitute chopped kale for the romaine. This is an excellent salad for food prep if you keep the dressing separate and dress it right before eating. It also makes a KILLER “chicken” Caesar wrap

    Nutrition

    Calories: 547kcalCarbohydrates: 71gProtein: 19gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 644mgPotassium: 728mgFiber: 9gSugar: 4gVitamin A: 3902IUVitamin C: 20mgCalcium: 111mgIron: 5mg
    Keyword beans and greens, blender dressing, brown rice, cashews, healthy, high-protein, tofu
    Tried this recipe?Let us know how it was!
    « Best Vegan Pasta Salad
    Southwest Quinoa & Bean Salad »

    Reader Interactions

    Comments

    1. Jessica

      June 29, 2023 at 6:03 pm

      5 stars
      So good! I subbed another can of chickpeas and made them Cajun style instead of the tofu.

    2. Sara Tercero

      June 30, 2023 at 8:55 am

      That is an excellent idea!

    3. Kathleen

      July 15, 2023 at 9:28 pm

      So good, so good! This is my new make-every-week salad. Fabulous!

    4. Sara Tercero

      July 16, 2023 at 7:19 pm

      Wonderful Kathleen! I love this one so much, so glad you do too!

    5. Stephanie Roberts

      December 28, 2023 at 10:55 pm

      My husband immediately said “is this a Cesar salad?! It’s great!” WIN!! Great salad that used up kale and rice that were floating in the fridge for a while. I didn’t have cabbage so I used kale and mixed greens and it came out great. Love the Cajun tofu! There was no mention of how long the cashews and Brazil nuts should be soaked so I soaked them for 30 min. Thank you for the recipe!!

    6. Marci Pence

      January 06, 2024 at 5:50 pm

      4 stars
      very good. why do you soak the cashews and, for how long?

    7. Sara Tercero

      January 09, 2024 at 1:50 pm

      Soaking them is optional but it makes them easier to blend and more creamy! You can soak for a few hours or pour some hot water over them for 20 minutes. But if you want to skip it will still be great.

    8. Sara Tercero

      January 09, 2024 at 1:53 pm

      Hi Stephanie, thanks for the awesome feedback. So happy you liked it! Soaking is optional, just softens the nuts a bit for blending.

    9. Allison

      February 19, 2024 at 3:08 pm

      Hi. I am trying to eat more veggies but I am not a vegan or vegetarian. With that said since you are a chef I thought you may know the answer. Can I sub anchovy paste for the seaweed and if so how much. It has health benefits and I already have it. Cannot wait to try tofu for the first time!

    10. Sara Tercero

      February 25, 2024 at 8:45 pm

      Hi Alison, yes you can certainly use the anchovy paste instead of the seaweed. I would add half a teaspoon first and then taste it. If you want it a little "fishier" then add another half teaspoon! Let me know how it goes!

    11. Faith

      February 26, 2025 at 2:06 pm

      5 stars
      I LOVE this salad. I always use kale so it lasts a bit longer. One question: how do I thin out the dressing without watering it down? I can’t seem to get it to a “drizzling” status, it’s always too thick. I still eat it though bc it’s delicious 🤤 I assume I could use veggie broth but didn’t know if you might suggest something tastier.

    12. Sara Tercero

      February 27, 2025 at 8:04 am

      Hi Faith! I would just add a little water to achieve the drizzlier texture that you want. Or you can add some plant milk!

    13. Cynthia

      March 27, 2025 at 4:46 pm

      We tried this the other night and it was so good! I shared the recipe with my family immediately. 🙂 The steps were easy to pull together, the dressing was amazing, and the texture of the mixture was very enjoyable. We ate 1/2 of the recipe that night, and left the other half for tonight - I'm really looking forward to it! (We packaged the rice/coleslaw/lettuce separate from the tofu/chickpea so everything would stay crispy - and the dressing separate as well.) Yum! We will be making this again, and the recipe was shared with my family. Thank you so much!

    14. Sara Tercero

      March 28, 2025 at 9:57 am

      Wow what a great review, thanks so much for taking. the time to write all of that! I love this one too, so much. I am happy you all felt the same.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

    Categories

    Check Out These Recipes

    collage image of different cold vegan salad recipes that reads "no cook salads" with images of strawberry feta salad, watermelon salad, cucumber salad, street corn slaw, and more.

    Beat the Heat: 25 No Cook Salads for Easy Summer Meals

    collage image of cooling vegan summer salads like cucumber salads, fruit salsa, tomato salad, and more.

    27 Refreshing Vegan Summer Salads to Keep You Cool

    collage image of different vegan bbq salads like pasta salad, potato salad, kale salad, slaws, and more, all to take to summer BBQs.

    25+ Summery Vegan Salads to Bring to Your Next BBQ

    Copyright © 2025 Better Food Guru | Privacy Policy

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience

    Advertising.


    This Site is affiliated with CMI Marketing, Inc., d/b/a Raptive (“Raptive”) for the purposes of placing advertising on the Site, and Raptive will collect and use certain data for advertising purposes. To learn more about Raptive’s data usage, click here: https://raptive.com/creator-advertising-privacy-statement/

     
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT