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–+ servings
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.
4.50 from 2 votes
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Cook Time 1 hour
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
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