Ingredients
Equipment
Method
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. If the cashews are not yet softened, simmer them in water for 10 minutes, then drain, while you prepare and bake the tofu.
- Toss the pressed tofu with the olive oil, tamari, garlic powder, smoked paprika and cornstarch until evenly coated.
- Spread in one layer on the baking sheet. Bake for about 20–25 minutes, turning halfway, until golden and crisp at the edges.
Dressing
- Add the drained softened cashews, lemon juice, capers with brine, Dijon, nutritional yeast, garlic, salt, black pepper and measured water to a blender. Add the optional miso if using. Blend until smooth.
- Scrape the blender as needed and add only a small splash of extra water if the dressing is too thick to pour. Taste and adjust lemon or salt if desired.
Assembly
- Place the washed and thoroughly dried romaine, optional baby kale, ready-to-eat roasted chickpeas and tofu in a large bowl.
- Add the dressing gradually and toss gently until coated to your liking. Any unused dressing can be refrigerated separately.
- Scatter the vegan parmesan over the salad. Optional fresh lemon zest adds a bright finish.
- Serve immediately while the leaves and tofu retain their crunch.
Nutrition
Notes
Timing starts with pressed tofu and ready-to-eat roasted chickpeas. Cashews may be simmered while the tofu cooks; a cold soak takes extra time.
Success tips: Dry the lettuce thoroughly and add dressing just before serving. Capers contribute the briny Caesar note; for a caper-free variation, omit them, add the optional white miso and adjust lemon and salt gradually. This produces a less briny dressing.
Greens swap: Massage sturdy kale lightly before using it in place of romaine; it gives a chewier salad. Tempeh can replace tofu with its own cooking instructions and a nuttier flavor.
Meal prep: Keep leaves, dressing, chickpeas and tofu separate. Refrigerate promptly and enjoy within three days; reheat cooked tofu to 165°F if serving warm.
Air fryer: Cook coated tofu at 390°F (199°C) for about 15–18 minutes, shaking or turning halfway. Nutrition is based on the full measured dressing divided among four servings; using less dressing changes the portion estimate.
Gluten-free option: Verify tamari, miso, roasted chickpeas, vegan parmesan and all packaged ingredients.
Serving: Pair with garlic toast, grilled corn or vegan mushroom soup.
Nutrition basis: Approximate values are for one quarter of the complete salad, tofu and full dressing, using 14 oz firm tofu and the measured capers, salt and pepper. Optional kale and miso are excluded. Plain cooked chickpeas are used as the base estimate for the roasted chickpeas; roasting oil, snack brands and moisture loss change their values. Vegan parmesan uses a Follow Your Heart grated label estimate. Micronutrient totals are incomplete where that label supplies no value.
