This is a gentle remastering of the original Veganomicon recipe, starring silken tofu as a basis for a thick and plentiful dressing. While these days we favor other ingredients as a basis for creamy dressings, it’s fun to time travel a bit and try silken tofu in a rare, savory usage.
Creamy, bold, garlicky this is the classic salad that eats like a meal. In our version of a Caesar, ground almonds provide a texture similar to that of grated hard cheese, and capers bring on that essential briny flavor. Fresh, homemade croutons bathed in roasted garlic and olive oil really make this and are supereasy, so don’t substitute lame store-bought ones if you can help it. (Be sure to roast a bulb of garlic in advance so that you can get on with the crouton recipe.)
We like to add a little spinach and arugula to this Caesar salad the rich dressing contrasts perfectly with these bitter greens but it’s not essential. Make an entrée out of it by tossing cubed, grilled tempeh or tofu and grilled mushrooms, asparagus, or leeks. Other optional add-ins include roasted red peppers, shredded red cabbage, shredded carrot, steamed or roasted green beans, or slivered toasted almonds. Really, you can make anything into a Caesar salad!
Ingredients
- ½ cup slivered or sliced blanched almonds
- 4 cloves garlic, peeled and crushed
- 6 ounces silken tofu (preferably fresh, not vacuum-packed) (about ¾ cup silken tofu; crush tofu with a fork, then measure)
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 heaping tablespoon capers
- 4 teaspoons caper brine
- 1 teaspoon organic sugar
- ½ teaspoon English mustard powder, or 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ cup olive oil
- 4 cloves roasted garlic
- 1 tablespoon fresh lemon juice
- 1 medium-size stale loaf vegan French or Italian bread (a little less than 1 pound), torn or sliced into bite-size pieces
- ½ teaspoon salt (optional)
- 1 large head romaine lettuce, chopped
- Handful or two of spinach and arugula, torn into bite-size pieces
- Freshly ground black pepper
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Prepare the Dressing
- Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground almonds into an airtight container that you’ll be using to store the finished dressing. Blend the garlic, tofu, and oil in the food processor or blender until creamy. Add the lemon juice, capers, caper brine, sugar, and mustard powder and pulse until blended. Adjust the lemon juice and salt to taste. Pour into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum of 30 minutes, optimally 1 to 1½ hours. Prepare the Croutons
- Preheat the oven to 400°F. Place the oil, roasted garlic, and lemon juice in a large bowl and use a fork to mash together. Add the torn bread and toss to coat each piece with the oil mixture. Spread on a rimmed baking sheet, sprinkle with salt, if desired, and bake for 12 to 14 minutes, or until golden brown, stirring the croutons twice during the baking process. Remove from the oven and let the croutons cool on the baking sheet. Assemble the Salad
- Place 2 to 3 cups of lettuce, spinach, and arugula per individual serving (amount depending on whether it’s a side or entrée) in a large bowl. If using, add vegetables, tempeh, and so on. Ladle on ⅓ cup of the dressing (or more or less to taste), and use kitchen tongs to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish. Sprinkle with a little pepper. If not serving right away, warm the croutons in a 300°F oven for 5 to 8 minutes before adding to the salad.
