Vegan Crispy Buffalo Tofu Caesar Salad
I need to start this post by saying although this meal may seem slightly intimidating to make, I promise it's actually not that difficult and it is SO worth it if you're craving a vegan version of the creamy, salty, spicy goodness that is crispy buffalo tofu strips on top of the most divine and flavourful caesar salad.
vegan crispy buffalo tofu caesar salad | kulaskitchen.com
I've been making this vegan caesar dressing for a while now, and it's about time I shared the recipe. Even if you don't feel like making the tofu or want to top this salad with crispy chickpeas or another protein of your choice, please make this dressing because it's so easy and creamy and delicious.
vegan crispy buffalo tofu caesar salad | kulaskitchen.com
I always opt for sunflower seeds in my vegan caesar dressing, as I find the flavour is more neutral than cashews (which can taste on the sweet side) and it blends up smoothly and beautifully. Bonus: you don't have to soak them! So as long as you have raw sunflower seeds around, you're good to go and this dressing comes together in 5 minutes.
vegan crispy buffalo tofu caesar salad | kulaskitchen.com
I adapted this tofu recipe from the Curious Chickpea blog, and it's insanely wonderful. There are a few steps involved to get that crispy breaded coating, but once you get the hang of the process it comes together fairly quickly. Do it with a friend! The spiciness is just perfect when paired with the garlicky salad dressing.
vegan crispy buffalo tofu caesar salad | kulaskitchen.com
Hope you love this one! Tag me if you make it plz ;)
Vegan Crispy Buffalo Tofu Caesar Salad
Ingredients
For the tofu:
1 block extra-firm tofu, drained for 30 mins
¾ cup panko (gluten-free if desired)
½ tsp garlic
½ tsp paprika
¼ tsp sea salt
4 tbsp arrowroot starch (or sub cornstarch)
4 tbsp soy or almond milk
Avocado oil, for baking
2 tbsp vegan butter
5 tbsp buffalo sauce (Frank’s Red Hot is best)
For the vegan caesar dressing:
½ cup raw sunflower seeds
½ tsp minced garlic
2 tbsp fresh lemon juice
1 ½ tsp Dijon mustard
2 tbsp nutritional yeast
½ tsp sea salt
6 tbsp filtered water
To assemble:
Kale, romaine or a mix of the two
Cooked, cubed sweet potatoes for “croutons”, if desired
Sunflower seeds for topping
Vegan parm for topping
Method
Slice your block of tofu lengthwise into two even halves, then wrap them in a clean tea towel and place something heavy (I use my cast iron pan) on top to press the liquid out for 20-25 minutes.
Preheat your oven to 425 degrees and line a baking sheet with parchment. Set up 3 bowls: one with the panko, garlic, paprika and sea salt; one with the arrowroot starch and one with the milk.
Slice your tofu halves each into 8 strips (cut once in half and four times lengthwise). Start dipping each piece first in the arrowroot starch, then in the milk, and finally the panko mixture and place on the baking sheet (use your hands to really press the panko on). Continue with each tofu strip and make sure they are well spaced out on your baking sheet. Drizzle the pieces evenly with avocado oil and place in the oven.
Bake the tofu pieces for 20 minutes, then flip each one and cook for an additional 10 minutes to ensure both sides get crispy. Meanwhile, melt your vegan butter and then whisk in the buffalo sauce. Once the tofu pieces have baked, remove them from the oven, toss them with the buffalo sauce in a bowl, then place them back on the sheet and bake for another 5-8 minutes to finish.
For the caesar dressing, place all ingredients in a high speed blender and blend until smooth and creamy, about 1 minute. It should be quite thick, but if it’s too thick to blend properly you can add an extra 1-2 tbsp of water.
To assemble, place your greens in a bowl along with the dressing, and use clean hands to mix thoroughly (this is a restaurant trick and it’s the best way to incorporate thick dressings into a salad!) Add your potato croutons (if using) and then your buffalo tofu strips on top. Sprinkle with sunflower seeds and vegan parm and serve!
Serves 4
