The best vegan Caesar salad
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!
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.
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
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. They are affiliate links, I earn commissions with your purchases. Thanks for supporting my work.
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Other delicious vegan salads
Loaded Vegan Caesar
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
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