Kale Caesar with Tofu Croutons is a satisfying and seemingly decadent salad that has lots of craveable briny and umami flavors and crunchy textures that make a Caesar salad a fan favorite. Tofu Croutons had the perfect crunchy bite with the addition of nourishing plant-based protein. As far as salads go, this vibrant kale salad is definitely a ten-out-of-ten!
½cupraw cashews (soaked in room temp water for 4 hours or hot water for 30 minutes)
½cupwater
1tbsptahini
1tbsplemon juice (freshly squeezed)
1tspdijon mustard
1small garlic clove
½tbspworcestershire sauce (vegan)
2tbspVegan Walnut Parmesan (link in directions)
2tspcapers
salt (optional)
ground black pepper (optional)
Salad Ingredients
6cupsorganic kale (chopped)
½cuporganic tomatoes (chopped)
½cupred onion (thinly sliced)
½batch of Tofu Croutons (link in directions)
Directions
1
Make the Caesar dressing: Add all ingredients to a food processor or high-speed blender, including the 2 tablespoons of Vegan Walnut Parmesan, and blend until creamy.
2
Taste for additional flavors of choice — more lemon for acidity, more parmesan for cheesy, more garlic for garlicky. Set aside.
3
Add the kale to a large bowl.
4
Add three tablespoons of the Caesar Dressing to the kale and massage the dressing into the kale with clean hands. Massage until the kale is slightly wilted, about 30–60 seconds.
5
Add the tomatoes and onions and toss.
6
Add the remaining Caesar dressing (or less if you prefer lighter dressing).
7
Divide Kale Caesar between two bowls and top with the Tofu Croutons.
Chef's Notes
Substitutions In place of kale, use spinach, chard, or other leafy green of choice.
Instead of red onion, use yellow or white onion, or shallots.
Use ¼ teaspoon of garlic powder in place of the whole clove.
In place of Tofu Croutons, use other vegan croutons of choice.
Nut-free Use sunflower seeds in place of cashews for the Caesar dressing.
Prep Ahead Make the Tofu Croutons ahead of time and store in an airtight container for up to three days in the refrigerator. Reheat in the oven at 400 degrees F for 10–15 minutes.
Make the Caesar Dressing with the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage Store kale caesar leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Caesar Dressing
½cupraw cashews (soaked in room temp water for 4 hours or hot water for 30 minutes)
½cupwater
1tbsptahini
1tbsplemon juice (freshly squeezed)
1tspdijon mustard
1small garlic clove
½tbspworcestershire sauce (vegan)
2tbspVegan Walnut Parmesan (link in directions)
2tspcapers
salt (optional)
ground black pepper (optional)
Salad Ingredients
6cupsorganic kale (chopped)
½cuporganic tomatoes (chopped)
½cupred onion (thinly sliced)
½batch of Tofu Croutons (link in directions)
Directions
1
Make the Caesar dressing: Add all ingredients to a food processor or high-speed blender, including the 2 tablespoons of Vegan Walnut Parmesan, and blend until creamy.
2
Taste for additional flavors of choice — more lemon for acidity, more parmesan for cheesy, more garlic for garlicky. Set aside.
3
Add the kale to a large bowl.
4
Add three tablespoons of the Caesar Dressing to the kale and massage the dressing into the kale with clean hands. Massage until the kale is slightly wilted, about 30–60 seconds.
5
Add the tomatoes and onions and toss.
6
Add the remaining Caesar dressing (or less if you prefer lighter dressing).
7
Divide Kale Caesar between two bowls and top with the Tofu Croutons.
