This easy Vegetarian Caesar Salad is a fresh twist on the classic, made with crispy breaded tofu instead of chicken or croutons. It’s a quick, high-protein lunch that comes together in just 15 minutes and is packed with satisfying crunch, creamy dressing, and big flavor. Served with golden oven fries on the side and topped with vegetarian-friendly parmesan, it’s a delicious summer salad you’ll want to make on repeat.
Why You’ll Love This Recipe
- Ready in 15 minutes – perfect for busy lunches or weeknight dinners
- Vegetarian & high-protein – thanks to the breaded tofu
- Crispy, creamy, and satisfying – everything you want in a Caesar salad
- Versatile – enjoy it as a main, side, or stuffed in wraps
Ingredient Notes
You’ll find full measurements in the recipe card below, but here are some helpful notes and substitutions:
- Tofu – Acts as a protein-rich substitute for chicken. When breaded and fried, it doubles as both the “chicken” and “croutons.”
- Panko Breadcrumbs – Give the tofu that crave-worthy crunch. You can swap in regular breadcrumbs or skip breading if desired.
- Romaine Lettuce – The Caesar classic. You can also add iceberg or arugula for variety.
- Vegetarian Parmesan – Not all parmesan is vegetarian, so choose one labeled as such or use Pecorino or a plant-based hard cheese.
- Caesar Dressing – This version skips anchovies and Worcester sauce. It’s made with mayo, lemon juice, garlic, Dijon mustard, grated cheese, olive oil, and a splash of water to thin.
Variations & Swaps
- Make it vegan: Use vegan mayo and vegan parmesan.
- Try chickpeas or vegetarian chicken: If you’re not a tofu fan.
- Add croutons: Even though the tofu is already crispy, extra crunch is never a bad idea.
- Wrap it up: Toss the salad into a wrap for an easy lunch-on-the-go.
How to Make Vegetarian Caesar Salad
Step 1: Make the Dressing
Whisk together mayonnaise, Dijon mustard, lemon juice, garlic, grated vegetarian parmesan, olive oil, and water. Season to taste and chill in the fridge while you prep everything else.
Step 2: Bread & Fry the Tofu
- Slice tofu into 4 filet-style rectangles.
- Dip each piece in a mixture of milk and cornflour, then coat in seasoned panko breadcrumbs.
- Fry in hot oil for 2–3 minutes per side until golden and crispy.
- Drain on paper towel and slice into strips.
✅ Air fryer option: Spray tofu with oil and cook at 400°F (200°C) for 10–15 minutes, flipping halfway.
Step 3: Assemble the Salad
Chop your romaine and cucumber, then toss with the chilled Caesar dressing until everything is well coated.
Step 4: Serve
Top your dressed salad with sliced breaded tofu, more grated cheese, flaky salt, and a side of crispy oven fries.
Tips for the Best Salad
- Use extra-firm tofu for the best texture.
- Drain and press your tofu to remove excess moisture.
- Serve immediately after tossing to keep your lettuce crisp.
- Fries on the side = happiness. Air fryer or oven both work great.
Storage Tips
- To meal prep: Store dressing, tofu, and salad separately. Assemble just before eating.
- Leftover tofu: Keeps well in the fridge for 2–3 days and can be eaten cold or reheated in the oven/air fryer.
- Dressing: Store in an airtight jar in the fridge for up to 1 week.
What to Serve With Vegetarian Caesar Salad
This salad is satisfying on its own, but even better with:
- Oven fries or sweet potato wedges
- Garlic bread
- A glass of white wine or sparkling water
- Wraps or sandwich bread for a Caesar tofu wrap
FAQs
Can I make this vegan?
Yes! Just use vegan mayo and a vegan hard cheese.
Can I bake the tofu instead of frying?
Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
How long does homemade Caesar dressing last?
Up to 7 days in the fridge in a sealed container.
Can I use a different lettuce?
Yes! Kale, iceberg, or baby greens all work.
Recipe Card
Vegetarian Caesar Salad with Breaded Tofu
Yield: 2 servings | Prep Time: 10 min | Cook Time: 6 min | Total: 16 min
Ingredients
For the salad:
- 1 head romaine lettuce, sliced
- ½ cucumber, sliced and quartered
- 200g tofu, sliced into 4 rectangles
- ½ cup milk (or dairy-free)
- 1 tbsp cornflour
- 5 tbsp panko breadcrumbs
- 1 tsp Italian herbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp nutritional yeast
- 3 tbsp olive oil
- Optional: fries on the side
For the dressing:
- ½ cup mayonnaise (or vegan mayo)
- 1 tbsp lemon juice
- ¼ cup vegetarian parmesan, grated
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tbsp water
- Salt and pepper to taste
Instructions
- Cook fries according to package instructions.
- Make dressing: Whisk all ingredients in a bowl or jar. Chill.
- Bread tofu: Dip tofu slices in milk-cornflour mixture, then coat with breadcrumbs, herbs, nutritional yeast, and seasoning.
- Fry tofu: Heat oil in pan and fry tofu 2–3 mins per side until golden. Drain and slice.
- Assemble salad: Toss chopped lettuce and cucumber with dressing.
- Serve: Plate salad, top with tofu, parmesan, flaky salt, and oven fries.