Vegan Caesar Salad with Blackened Tofu

Vegan Caesar Salad with Blackened Tofu


I feel like everyone loves a caesar salad. What's not to like really? Creamy dressing, crunchy croutons, and crisp lettuce. Pair it with a flavourful protein and you've got a complete meal that hits cravings, macros, and micros all in one.


Recipe makes two servings

Macros per serving:

497 cals - 17g fat - 51g carbs - 35g protein


Ingredients, blackened tofu:

350g firm tofu, cut into 4 thick squares

1/4 cup tapioca flour (can sub arrowroot or corn starch as well)

1/4 cup soy milk

1 1/2 tbsp paprika

2 tsp oregano 

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/4 tsp salt



2 slices bread, used GluteNull Amaranth Bread 

1 tbsp red wine vinegar

1 tsp olive oil

1/4 tsp garlic powder

1/8 tsp salt


Quick Caesar Dressing:

2 heaping tbsp hummus 

2 tbsp nutritional yeast

1 tbsp red wine vinegar

1/2 tsp black pepper

1/4 tsp salt

3-4 tbsp soy milk 



4-6 cups lettuce for two salad bases



Preheat the oven to 375 F and line two small baking trays with parchment paper, set aside.

Blackened Tofu:

Add the tapioca flour to a plate and spread the flour evenly across the surface.

Add the 1/4 cup soy milk to a shallow bowl or lipped plate.

To a small bowl add all the seasonings: paprika, oregano, garlic, onion, salt, and pepper. Mix well.

Pour the seasoning across another small plate.

Slice the tofu brick into four large squares.

Dip the tofu squares one by in the mixtures in this order:

Dip in soy milk, then tapioca flour, then soy milk, then blackening seasoning.

Lay the coated tofu in one of the prepared baking trays.

Bake tofu for 20-24 minutes or until crispy.



Chop the bread into cubes and add to a mixing bowl with seasonings: red wine vinegar, olive oil, garlic, and salt. Tossing to combine. 

Spread seasoned bread cubes across the second prepared baking tray and bake for 18-20 minutes or until golden and crispy.



Add all the ingredients to a bowl, except the soy milk. Mix well to combine then add soy milk 2 tbsp at a time until desired dressing consistency.


For meal prep:

Add the dressing to the bottom of two containers.

Top with 2-3 cups lettuce.

Add croutons and sliced blackened tofu pieces.

Seal and refrigerate.

When ready to eat, shake container vigorously until dressing is coating the lettuce.




Looking for more high protein plant-based lunch prep recipes? Make sure to check out the High Protein Vegan Lunch E-Book for more easy, vegan recipes with macros!


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