Vegan Caesar Salad

I love this dressing. I think it's delicious on Caesar salad, of course, but it's really actually good on plain vegetables and grilled tofu too. It has this really bright sort of umami flavor going for it and when it gets a little heated, it brings out all these different flavors.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Garlic Croutons

1/2 stale baguette

1 garlic clove

Extra virgin olive oil to coat bread

Nori Caesar Dressing

1 garlic clove

1 Silken tofu, drained

2 tablespoons white miso

3 tablespoons Umeboshi (plum) Vinegar

2 teaspoons apple cider vinegar

1 teaspoon mustard powder

Zest of 1 lemon

1/2 cup olive oil

Black pepper

Salt

1/4 cup nori, broken up

Salad

2 Heads romaine

Salt to taste

Fresh black pepper

Directions

  1. For the croutons: Heat oven to 350 degrees F. Cut the bread into thick slices. Rub with the inside of the garlic clove and then break apart into bite-sized pieces and toss with the oil. Place the bread on a tray in the oven for about 10 minutes, checking at the halfway mark.
  2. For the dressing: Roughly chop the garlic and add to the blender along with the drained tofu, miso, both vinegars, mustard powder, and lemon zest. Blend until smooth, then with the motor on, slowly stream in the oil to emulsify. Add salt and the nori. Blend just until the nori is broken down into smaller pieces but not completely dissolved. Set aside.
  3. Assemble the salad: Chop lettuce into inch size pieces and add it to a serving bowl. Pour some dressing over the lettuce and toss (amount is up to you). Place in a serving bowl, top with croutons and a pinch of salt, and serve.