Vegan Caesar Salad
This vegan Caesar salad has all the bold, savoury flavours of a classic Caesar—without the anchovies, dairy, or compromise. Tossed with soft shredded tofu, homemade garlic croutons, and a creamy cashew Caesar ranch dressing, it’s a delish main or side that you won't get enough of!
Ingredients
Croutons
- 4 slices pane di casa bread torn into small cubes
- 1 garlic clove cut in half
- 1 tablespoon olive oil
- ¼ teaspoon salt
Salad
- 10 cups cos or romaine lettuce chopped, washed & dried
- 1.5 cups soft shredded "chicken" or use your favourite store-bought vegan chicken
- ½ cup caesar dressing or use your favourite store-bought vegan caesar dressing
- ¼ cup vegan parmesan
Instructions
Make the Croutons
- Preheat oven to 180°C (350°F). Lightly toast the bread slices in a toaster or oven until just dry on the surface, not browned. Rub each side of the bread with the cut side of the garlic clove for subtle flavour. Remove the crusts (optional) and cut bread into bite-sized cubes. Toss the cubes with olive oil and salt, then spread on a baking tray in a single layer. Bake for 7–10 minutes for soft sandwich bread, or 12–15 minutes for denser breads like sourdough, shaking the tray halfway through. Croutons are ready when golden and crisp.
Assemble the Salad
- In a large bowl, combine chopped romaine lettuce, shredded tofu chicken, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
- Top with a sprinkle of vegan parmesan and serve immediately.
Tried this recipe?Let us know how it was!