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Caesar Salad with Added Protein


4 Servings

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Total Time:

25 Minutes

In order to add more sustenance and protein to my salad, I added chickpeas and tofu. Simple, straightforward and delicious!


Dressing Ingredients:

  • 1/2 cup raw cashews (soaked overnight or use a high-speed blender)

  • 1/2 cup water

  • 3 tablespoons lemon juice

  • 2 tablespoons nutritional yeast

  • 1 tablespoon dijon mustard

  • 1/2 tablespoon vegan Worcestershire

  • 2 teaspoons capers, drained

  • 1 garlic clove

  • 1/2 teaspoon sea salt, or to taste

  • 1/8 teaspoon black pepper, or to taste


  • Romaine

  • ¼ red onion

  • Shredded carrots

  • 1 can of chickpeas (drained and rinsed)

  • 1 cucumber

  • Banana Peppers


  • 1 package of extra firm tofu (drained and pressed)

  • ½ teaspoon of sea salt

  • ½ teaspoon of black pepper

  • ½ teaspoon of garlic powder

  • ¼ teaspoon of thyme

  • ¼ teaspoon of rosemary


For the dressing, add all the ingredients, except for the salt and pepper to a high-speed blender. Process until smooth and season with salt and pepper to taste.

For the tofu. After you drain and press, pull apart into chunks. Mix seasonings into a bowl. I used an air fryer with a small piece of parchment paper on the bottom. Lay tofu on parchment paper then sprinkle with seasonings. Toss and sprinkle more. Air fry at 375 degrees for 8-12 minutes, depending on desired texture. Make sure to flip midway through. If baking, bake at 400 degrees for 15-20 minutes.

Chop veggies and assemble salad.

Recipe origin:

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