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Crispy Vegetarian Caesar Salad with Breaded Tofu

Golden panko-crusted tofu meets classic Caesar flavors in this hearty, protein-packed vegetarian twist on the beloved salad. Ready in 50 minutes and irresistibly crispy.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Breaded Tofu
  • 14 oz extra-firm tofu 1 block, well pressed
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil or cooking spray
Vegetarian Caesar Dressing
  • 0.5 cup vegetarian mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 3 garlic cloves finely minced
  • 1 tsp vegetarian Worcestershire sauce
  • 0.25 cup grated vegetarian Parmesan cheese
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Salad Assembly
  • 2 heads romaine lettuce chopped
  • 1 cup vegetarian croutons
  • 0.5 cup shaved vegetarian Parmesan cheese

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk
  • Large salad bowl

Method
 

  1. Press the tofu for at least 15–20 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Set up breading station: flour in one bowl, beaten eggs in second, panko mixed with garlic powder, onion powder, paprika, salt and pepper in third.
  4. Dredge tofu cubes in flour, then egg, then seasoned panko. Place on baking sheet.
  5. Drizzle or spray tofu with olive oil. Bake 25 minutes, flipping halfway, until golden and crispy.
  6. Whisk all dressing ingredients together until smooth. Taste and adjust seasoning.
  7. Toss chopped romaine with two-thirds of the dressing in a large bowl.
  8. Add croutons and half the shaved Parmesan; toss lightly.
  9. Top with hot crispy tofu, remaining Parmesan, and extra dressing. Serve immediately.

Notes

For maximum crispiness, serve right after assembling. Tofu can be breaded up to 4 hours ahead and baked just before serving. Leftover dressing keeps 5 days in the fridge.