Photo Credit: Jennifer Olson

Grilled Caesar Salad with Tofu Croutons

This vegan dish boosts muscle recovery and is rich in protein, fiber and isoflavones.

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Grilled Caesar Salad with Tofu Croutons

Boosts recovery after a workout; rich in protein, fiber and isoflavones.
Course: Dinner, Lunch, Salad
Cuisine: American, Italian
Keyword: buffalo, caesar, kale, salad, tofu, vegan, vegetarian
Servings: 8 people
Calories: 230kcal


  • 2 packages tofu (14-ounce)
  • 2 teaspoons salt
  • teaspoons garlic powder
  • teaspoons cayenne powder
  • 2 heads romaine lettuce
  • 2 bunches kale
  • 12 cherry tomatoes, halved
  • 1 red pepper, thick slices
  • Olive oil
  • 1 cup cornstarch


  • cup buffalo sauce
  • ¼ cup reduced-sodium tamari
  • 1 tablespoon black pepper
  • 2 teaspoons salt
  • 3 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • Water, as needed


  • Drain tofu and cut into ½-inch cubes. Add salt, garlic powder and cayenne powder. Combine and let marinate 10 minutes.
  • Wash lettuce and kale. Dry. Chop romaine heads in half lengthwise; set aside.
  • Heat a medium skillet with olive oil. Coat tofu with corn starch, and sauté until crispy and lightly browned. Let cool. 
  • Turn oven broiler to low. Lightly oil a foil-lined baking sheet. Place the halved romaine heads and cherry tomatoes cut-side down on baking sheet; also place sliced red pepper and kale leaves. Season with salt and pepper. Broil for 2 minutes, keeping a close watch. Flip everything over and broil 2 more minutes until charred to your liking. Transfer broiled vegetables to a platter. Top with tofu croutons.
  • For dressing, combine all ingredients except water. Add water only as needed for preferred consistency. 
  • Drizzle dressing over salad ingredients, and serve.


Calories: 230kcal
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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