Lunch
Vegan Kale Caesar Salad with Tofu Croutons
Golden tofu cubes sizzle until crisp and savory, then tumble over ribbons of lacinato kale slicked with creamy vegan Caesar dressing. Toasted pumpkin seeds and silky avocado add crunch and richness, while the tofu brings hearty chew in every bite.
- Total
- 28 min
- Prep
- 20 min
- Cook
- 8 min
- Serves
- 11
Nutrition per Serving
- Calories
- 400
- Protein
- 20g
- Carbs
- 20g
- Fat
- 28g
- Fiber
- 9g
- Sugar
- 2g
- Sodium
- 423mg
Ingredients
- 1 (14 to 16 ounce) block extra-firm tofu, drained and cut into 3/4-inch cubes
- 1/4 cup lemon juice
- 1/4 cup vegan Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tsp olive oil, divided
- 8 cup chopped lacinato kale
- 1/4 cup nutritional yeast
- 1/4 cup toasted pumpkin seeds
- 1/2 cup bottled vegan Caesar dressing
- 1 avocado
Instructions
- To prepare tofu croutons: Arrange tofu on a baking sheet between layers of paper towels. Top with another pan, place a heavy can on top and let drain for 15 minutes. Whisk lemon juice, Worcestershire, garlic powder and onion powder in a large bowl. Add the tofu and toss to coat. Let stand for 15 minutes or refrigerate for up to 2 hours. Transfer the tofu to a plate, discarding liquid.
- Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium heat until shimmering. Cook half the tofu until golden and crisp on all sides, 6 to 8 minutes; transfer to a paper-towel-lined plate to drain and cool. Repeat with the remaining oil and tofu.
- To prepare salad: Toss kale and nutritional yeast in a large bowl. Divide among 4 lidded single-serving containers. Top each with 1/2 cup of the croutons and 1 tablespoon pumpkin seeds. Divide dressing among 4 small lidded containers or jars.
- Seal the containers and refrigerate for up to 4 days. Toss each salad with the dressing and top with 1/4 avocado (sliced) just before serving.