Vegan Caesar salad

Vegan Caesar Salad with Crispy Tofu, Fried Capers & Air-Fried Croutons

Ingredients

Caesar Dressing

• 200 ml vegan mayonnaise

• 15 ml fresh lemon juice

• 1 tsp capers

• 1 tsp white miso paste

• 2 tbsp nutritional yeast

• 1 clove garlic, grated

• 1 tsp Dijon mustard

• 1 tsp nori seaweed powder

Seasoned Flour Batter (“Chicken Flour”)

• 100 g plain flour

• 50 g potato flour

• 40 g cornflour

• 100 g semolina

• 10 g onion flour

• 10 g dried oregano

• 10 g garlic powder

• 5 g black pepper

• 5 g salt

• ½ tsp MSG (optional)

Panko Coating

• 200–300 g panko breadcrumbs

• 1 tsp onion granules

• 1 tsp salt

Crispy Tofu

• 1 block firm tofu, halved lengthways

• Oil for frying

Fried Capers

• 200 g capers (in vinegar), drained

• 100–200 ml neutral oil for frying

Croutons

• 2–3 slices stale bread, torn

• 1–2 tbsp olive oil

• ½ tsp garlic powder

• Salt and black pepper, to taste

Method

1. Caesar Dressing

1. Place all dressing ingredients into a blender: vegan mayo, lemon juice, capers, miso, nutritional yeast, garlic, Dijon mustard, and nori powder.

2. Blend until smooth and creamy.

3. Taste and adjust seasoning as needed. Set aside.

2. Crispy Tofu

1. In a large bowl, whisk together all dry ingredients for the seasoned flour (“chicken flour”).

2. Gradually add water until a smooth batter forms.

3. In a separate bowl, mix together the panko, onion granules, and salt.

4. Slice the tofu block in half lengthways.

5. Working one piece at a time, dip tofu into the batter, then coat in the panko mixture. Repeat the process (batter → panko → batter → panko) for a double-crunch coating.

6. Heat oil to 185°C (365°F) and fry tofu until golden brown and crispy. Alternatively, air fry until crisp. Drain on kitchen paper.

3. Fried Capers

1. Thoroughly dry the capers with a clean kitchen towel.

2. Heat oil in a small saucepan to about 350°F (175°C), about ⅛ inch deep.

3. Carefully add capers in small batches (do not overcrowd).

4. Fry for 2–3 minutes until golden and crisp.

5. Remove with a slotted spoon and drain on paper towels.

4. Air-Fryer Croutons

1. Preheat air fryer to 200°C (400°F).

2. Add bread cubes to a large bowl. Drizzle with olive oil, then season with garlic powder, salt, and pepper. Toss well to coat.

3. Place cubes in the air fryer basket in a single layer. Cook for 2 minutes. Shake the basket, then continue cooking for 1–3 minutes until golden and crunchy.

4. Sprinkle with a little extra salt while still hot. Let cool slightly for maximum crunch.

Assembly

1. Slice fresh romaine or cos lettuce and toss with the Caesar dressing until evenly coated.

2. Arrange on plates or in a large bowl.

3. Top with crispy tofu slices, fried capers, and homemade croutons.

4. Finish with a generous sprinkle of vegan parmesan and crispy onions (optional).

Serve immediately for the ultimate vegan Caesar experience.