After sharing the chickpea croutons and the vegan Caesar sauce Today it is the turn of the vegan Caesar salad. This recipe is EPIC. I am not exaggerating when I say that it is one of the richest salads I have ever tasted and of course it is the one I like the most of all the ones we have published on the blog.

It is not a salad for every day because it is not ready in 5 minutes and the sauce is also caloric, but it is ideal for treating yourself because it is really delicious.



  • 1 cabeza de lechuga romana
  • 275 g de tofu firme (9.7 onzas)
  • 3 cucharadas de salsa de soja o tamari
  • 3 cucharadas de agua
  • 1/2 cucharadita de tomillo
  • 1/2 cucharadita de pimentón dulce
  • 1/2 cucharadita de de comino
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de cebolla en polvo
  • Pimienta al gusto
  • 1/2 taza de croutons de garbanzo (100 g)
  • 1/4 taza de queso Parmesano vegano (60 g)
  • 1 taza de salsa César vegana (250 ml)


  1. Preheat the oven to 200ºC or 390ºF.
  2. Cut the tofu into cubes and place them on a baking sheet lined with parchment paper. Bake for 15 minutes, turn them over or move them a bit and leave them another 15 minutes. Take the tofu out of the oven and let it cool slightly if possible. You can also fry the tofu until golden brown.
  3. Meanwhile, put the soy sauce, water and herbs and spices (thyme, paprika, cumin) in a bowl , garlic, onion and pepper). Stir and pour the tofu inside to impregnate. Put it in a pan and cook over medium-high heat for about 5 minutes so that the tofu takes on color and flavor. Ideally, let it cool before tossing it on the salad.
  4. Chop the lettuce and place it in a large salad bowl or bowl. Add croutons, Parmesan, tofu, and Caesar sauce. Stir and serve.
Share With Your Friends!!

Similar Posts