Vegan Caesar Salad
Prep time: 
Cook time: 
Total time: 
  • 2 c good bread (it's OK if it's stale!)
  • 2 Tbsp olive oil
  • salt, to taste
  • 1.5 c silken tofu
  • 15 green olives, pitted
  • ¼ c water
  • 3 Tbsp toasted nori flakes
  • 2 Tbsp lemon juice
  • 1 Tbsp nutritional yeast
  • ½ Tbsp mustard
  • 1 clove garlic
  • 1 tsp black pepper
  • ½ tsp salt
  • ⅓ c olive oil
  • 1 head romaine lettuce, torn
  • nutritional yeast, to taste
  • toasted nori flakes, to taste
  1. For croutons, slice bread into 2" cubes.
  2. Heat olive oil in a frying pan on medium heat.
  3. When oil is hot, add bread cubes to pan in a single layer (depending on the size of your pan, you may have to do two rounds).
  4. When bread cubes are golden on the bottom, flip them and toast the other side.
  5. Season with salt, transfer to a plate or cookie sheet, and set aside to cool.
  6. For the dressing, place tofu, olives, water, nori, lemon juice, nutritional yeast, mustard, garlic, pepper, and salt in a blender.
  7. Blend until mixture is smooth.
  8. With blender running, slowly drizzle in olive oil until incorporated.
  9. To assemble, toss romaine and dressing together in a large salad bowl until lettuce is well-coated.
  10. Add additional nutritional yeast and nori flakes for texture if desired.
  11. Top with croutons and serve.
If you aren't serving the salad immediately, chill the dressing in an airtight container. If you don't have toasted nori flakes, you can toast your own nori dry in a toaster oven or frying pan briefly; it will shrink and crackle, but be careful not to burn it! Crumble once it's fully cooled (otherwise it won't be well-incorporated into the dressing).
Recipe by Hell Yeah It's Vegan! at