Vegan Kale Caesar Salad with Baked Tofu

This kale Caesar salad is made with massaged kale topped with baked tofu, crunchy croutons, and vegan Parmesan shreds. It's finished off with a zesty and garlicky homemade vegan Caesar dressing!

This post is sponsored by EZ Tofu Press.

Jump to:

• 🌱 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 📋 Variation
• 💭 Tips
• ❓ FAQs
• 📖 Recipe
• 💬Comments

If you want a hearty vegan salad that can be served as a meal or side dish, look no further than this vegan take on the classic Caesar salad. Kale replaces romaine lettuce as the foundation of the salad for a nutritious, filling dish with a punchy homemade dressing.

Caesar salad is usually not very vegan friendly between the anchovies and liberal use of cheese. This vegan Caesar replaces all of the animal products while delivering the same dose of flavor and richness of traditional Caesar salad.

With the addition of baked tofu (prepared to perfection with the EZ Tofu Press), this salad makes a hearty springtime meal and would go well with dishes like Lemon Pepper Pasta or Tomato Basil Bruschetta.

🌱 Ingredients

• Tofu
• Vegan “chicken” broth or vegetable broth
• Soy sauce
• Apple cider vinegar
• Dijon mustard
• Olive oil
• Garlic
• Vegan mayonnaise
• Lemon juice
• Capers
• Vegan Worcestershire sauce
• Nutritional yeast
• Black pepper
• Sea salt
• Croutons
• Vegan Parmesan cheese

See recipe card for quantities.

Vegan Mayonnaise

Mayonnaise is the base of this vegan Caesar dressing, which replaces emulsified oil and eggs of traditional Caesar dressing (though it is usually made with mayo nowadays). Mayonnaise is typically made with eggs, so you’ll want to use a vegan mayo, which can be found at most well-stocked grocery stores.

If you’d like to try making your own vegan mayo with ingredients you likely already have at home, try my Vegan Aquafaba Mayo, which is made in a blender with vegetable oil and aquafaba, the liquid from a can of chickpeas.

Capers

Capers are unripened green flower buds from the caper bush or Flinders rose, a plant that grows in the Mediterranean and parts of Asia. The buds (capers) are harvested, salted, and brined for use as a garnish or flavoring in cooking. They are very salty and tangy, similar to olives, with a more vegetal flavor that’s best used in small quantities.

Traditional Caesar dressing is made with anchovies for their salty, briny flavor. Capers are a wonderful vegan-friendly substitution because they have a similar flavor profile and intensity. 

Vegan Worcestershire Sauce

Worcestershire sauce is a little bit tangy, a little bit woody, and the unique blend of ingredients and fermentation make it a little bit of everything from umami to sweet! Some of the main ingredients are tamarind (which is also the main ingredient in Pad Thai sauce and my favorite margarita flavor, Spicy Tamarind Margaritas!), molasses, vinegar, and fermented anchovies.

Needless to say, we’ll want to use a Worcestershire sauce that’s anchovy free for this vegan Caesar salad! You can find vegan Worcestershire in specialty grocery stores, online, or a local market. I found mine at a local Asian market.

Nutritional Yeast

Nutritional yeast, or “nooch”, is a deactivated yeast that is used in vegan cheese sauces and as a seasoning. When you’re making a sauce or dressing that is missing a little something that you can’t quite identify, try a little nooch! It brings a mild umami note that brings together the flavors of your dish without an overpowering flavor. I used a little bit in this vegan Caesar dressing to meld the flavors.

Croutons

Ah, croutons! They add a wonderful crunch to any salad and are an essential ingredient in Caesar salad. If you are using store bought croutons, check the ingredients to make sure that they don’t contain cheese or other animal products.

You can make your own croutons with stale bread. There are lots of recipes online for homemade croutons—try one with garlic for this salad!

Vegan Parmesan Cheese

You can use any kind of vegan Parmesan cheese for this recipe, shredded or from a shaker, or even any kind of sharp vegan cheese if you can’t find Parmesan. If you want to make it yourself, you can make my 5 Minute Vegan Parmesan Cheese with Cashews and Walnuts. I grated a block of vegan cheese this time since I wanted shreds for this salad.

🍽 Equipment

EZ Tofu Press

Whenever you’re baking tofu, either in slabs or in cubes like for this salad, it’s really important to make sure the tofu is fully pressed for those nice golden edges, chewy texture, and full flavor.

Skip the messy, old school way of pressing your tofu with kitchen towels and heavy books, and get the most out of your tofu with a tofu press. Not just any press though—if you want a no-fuss tofu press that presses tofu in just 15 minutes, try the EZ Tofu Press!

The EZ Tofu Press is made of two durable, USDA-approved plastic plates that press the water out of your tofu when you twist the tension knobs on either side. The press applies even pressure and works best with firm or extra-firm tofu.

The EZ Tofu Press is easy to clean and the parts are solidly constructed, so you can rely on it for years on end. I’ve had mine for over 5 years and it’s going strong!

Get your own EZ Tofu Press today!

🔪 Instructions

For the tofu:

Press the tofu using the EZ Tofu Press until most of the water is removed and the tofu has reduced in size, 10-15 minutes.

Combine all spices into a large bowl and mix thoroughly into lean ground Slice the tofu into cubes or matchsticks.

Combine the vegan “chicken” or vegetable broth, soy sauce, apple cider vinegar, mustard, olive oil, and garlic in a shallow dish with the tofu and let marinate for at least 45 minutes, ideally 3-4 hours.

Preheat the oven to 400°F. Drain the tofu from the marinade and place on a prepared baking sheet.

Bake for 40 minutes, flipping halfway through, or until the tofu is golden and crispy.

For the dressing:

Stir together the vegan mayonnaise, lemon juice, minced capers, vegan Worcestershire sauce, mustard, nutritional yeast, garlic, pepper, water, and salt in a glass or measuring cup. Taste and adjust flavors.

To prepare the salad:

Wash and dry the kale and place in a large salad bowl. Drizzle the olive oil on the kale, and sprinkle it with salt.

Massage the kale using your hands, until the kale is tender and darker in color.

To prepare the salad, place a large handful of kale on a plate. Top with baked tofu, croutons, and vegan Parmesan.

Drizzle with dressing, or serve dressing on the side.

📋 Variation

• Want to load up this salad to make it a meal? Try adding sliced avocado and/or chickpeas.
• Not into making your own dressing? While homemade is best, there are some vegan Caesar dressings on the market such as the Trader Joe’s Vegan Caesar Dressing.
• You can use store bought croutons (make sure to check that they are vegan) or make your own.

💭 Tips

• If you’re serving the full bowl of salad all at once, you can mix the dressing into the kale so the kale is evenly coated and you get a taste of the dressing in each bite. Otherwise, serve it on the side so each person can dress their salad to their tastes.

Need some tofu tips? Learn how to make baked tofu that’s cooked to perfection!

❓ FAQs

Thanks again to EZ Tofu Press for sponsoring this post! Learn more about the EZ Tofu Press on their website, or purchase your own EZ Tofu Press on Amazon.