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Vegan Caesar Salad horizontal

EASY & FLAVORFUL VEGAN CAESAR SALAD WITH CRISPY TOFU (NUT-FREE!)

This vibrant Vegan Caesar Salad features crunchy romaine, crispy oven—or air-fried tofu, and a rich, tangy white bean dressing that’s nut-free and irresistibly creamy. It's perfect for a nourishing meal any day of the week!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings

Equipment

  • mixing bowls
  • Baking Sheet or Air Fryer
  • Blender or Food Processor
  • Knife & cutting board
  • Salad Bowl & Tongs

Ingredients
  

For the crispy tofu:

  • 14 oz tofu (400 g block firm or extra-firm tofu, pressed and cubed)
  • 2-3 Tbsp soy sauce (tamari for GF or low-sodium)
  • 1 Tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • Freshly ground black pepper (to taste)

For the white bean Caesar dressing:

  • 1 can white beans (15 oz / 425 g can white beans, drained and rinsed)
  • 2-3 Tbsp lemon juice (juice of 1 lemon)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp nutritional yeast
  • 1/2 tsp garlic powder (or 1 garlic clove)
  • 1 Tbsp capers
  • 3-4 Tbsp water (more if needed for thinning)
  • Salt and pepper (to taste)

For the salad:

  • 2 large heads of romaine lettuce (chopped)
  • Freshly ground black pepper (to taste)
  • Optional toppings (Whole grain croutons, extra nutritional yeast, lemon wedges)

Instructions
 

  • Preheat the oven or the Air fryer for the tofu. Preheat the oven to 400°F (200°C) for the Oven method. Line a baking sheet with parchment paper. For the air fryer method, preheat the air fryer to 375°F (190°C).
  • Prepare the tofu: Press it for at least 10 minutes to remove excess moisture, then cut it into cubes. Toss the tofu cubes with tamari, nutritional yeast, garlic powder, paprika, and black pepper in a bowl.
  • Cook the tofu. Oven method: Spread tofu on the prepared baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and slightly crispy. Air fryer: Place tofu cubes in the air fryer basket. Air fry for 15–18 minutes, shaking halfway through, until crispy.
  • Make the dressing: In a blender or food processor, combine white beans, lemon juice, mustard, nutritional yeast, garlic, capers (if using), water, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning or add more water for a thinner consistency.
  • Assemble the salad: In a large bowl, add chopped romaine. Add the desired amount of dressing and toss until coated. Top with crispy tofu, optional croutons, and a sprinkle of black pepper or extra nutritional yeast. Serve immediately with lemon wedges on the side.

Notes

  • Make ahead: Dressing can be made up to 3 days in advance and stored in the fridge.
  • Tofu tips: For best texture, freeze and thaw tofu beforehand to make it chewier.
  • Add-ons: Add avocado slices, cherry tomatoes, or roasted chickpeas for variety.
  • Gluten-free: Use tamari instead of soy sauce and gluten-free croutons if needed.
  • No blender? Mash beans with a fork and whisk in remaining ingredients for a rustic-style dressing.
  • Capers: They add a salty, briny flavor reminiscent of anchovies in traditional Caesar dressing—optional but highly recommended!