Blackened Tofu Caesar Salad


There's just something really fabulous about blackened tofu. And when you add it to a Caesar salad, it brings the flavor of this salad to a whole new level of deliciousness.

1 16-ounce block firm organic tofu
1 tablespoon of Blackening Spice
4 heads Romaine Lettuce cored, chopped, washed, and spun dry
Kosher salt and freshly ground black pepper
Caesar Dressing
seasoned croutons, homemade or store-bought
sprinkle with vegan parmesan shreds

Drain the water from the block of tofu, and place the tofu into a Tofu Press to remove the rest of the water. If you don't have a tofu press, just wrap the tofu in a clean cloth and press down gently but firmly. When the water is removed, cut the tofu into four equal-sized rectangles. Then cut each of these in half. Sprinkle the blackening spice evenly on all sides of the tofu, and set aside.

In a medium-sized skillet, add one tablespoon of olive oil. Heat the pan over medium-high heat, then add the tofu. Cook for 1 to 2 minutes on all sides. Remove the tofu from the skillet and cut it into cubes. Set aside to cool.

Place the chopped lettuce and tofu in a large bowl and gently toss. Top each individual serving with croutons, parmesan, and drizzle with the desired amount of dressing. Season with salt and freshly ground black pepper to taste.

Bell Pepper
Vegenaise (vegan mayonnaise)
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