Vegan Caesar Salad

Name: Vegan Caesar Salad
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. cornflour; 1 tsp. smoked paprika; 2 tbsp. sesame oil; 2 tbsp. soy sauce; 450 g extra firm tofu, drained; 400 g tin chickpeas, drained and rinsed; 1 ciabatta roll; 1 tsp. olive oil; 100 g vegan mayonnaise; 1 garlic clove, crushed; 1 tsp. Dijon mustard; 1 tsp. soy sauce; 1 tsp. maple syrup; 1 tbsp. lemon juice; 1 tbsp. capers, roughly chopped; 2 romaine lettuces; 20 g vegan Italian-style hard ‘cheese’, grated or shaved

Roasting the tofu and chickpeas with cornflour helps them to crisp up and is a healthier alternative to frying.

By Georgie D'Arcy ColesUpdated: 16 May 2023

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Tofu and chickpeas are the source of protein on top of this vegan-style Caesar salad, and then gets topped with shavings of vegan-style Italian hard cheese.

For the dressing, you can either buy your vegan mayo, or why not try making your own, using our fail-safe recipe from the chickpea water that you'd otherwise be wasting in the recipe below.

If you enjoyed this recipe, why not check out our other salad recipes to try this summer.

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

476

Ingredients

For the crispy chickpeas and tofu

3 Tbsp. cornflour
1 tsp. smoked paprika
2 Tbsp. sesame oil
2 Tbsp. soy sauce
450 g extra firm tofu, drained
400 g tin chickpeas, drained and rinsed

For the croutons

1 ciabatta roll
1 tsp. olive oil

For the dressing

100 g vegan mayonnaise
1 garlic clove, crushed
1 tsp. Dijon mustard
1 tsp. soy sauce
1 tsp. maple syrup
1 Tbsp. lemon juice
1 Tbsp. capers, roughly chopped
2 romaine lettuces
20 g vegan Italian-style hard ‘cheese’, grated or shaved

Directions

1. Step 1Preheat oven to 240°C (220°C fan) mark 9. Line a large baking tray with baking parchment. For the crispy chickpeas and tofu, in a large bowl, mix the cornflour, smoked paprika, sesame oil, soy sauce and some seasoning.
2. Step 2Cut the tofu into 1cm pieces, pat dry with kitchen paper, pressing gently to squeeze out excess moisture, and add to the bowl. Pat the chickpeas dry with kitchen paper and add to the bowl. Toss to coat. Tip on to the lined tray and spread to a single layer. Cook for 15-20min, or until beginning to crisp.
3. Step 3Meanwhile, tear the ciabatta into small chunks. Scatter on to a small baking tray with the oil and some seasoning. Toss to coat, then add to the oven and cook for 5min, until crisp.
4. Step 4Meanwhile, in a small jug, whisk the vegan mayonnaise, garlic, mustard, soy, maple syrup, lemon, capers and some seasoning. Set aside.
5. Step 5Roughly chop the lettuce and add to a shallow serving bowl or platter. Top with the crispy tofu and chickpeas and drizzle over the dressing. Toss to coat, sprinkle over the vegan Italian-style hard ‘cheese’ and serve.