Vegan Kale Caesar Salad with Grilled Tofu

What You Need to Make this Kale Caesar Salad:

• Kale: For this salad I love to use curly kale. Lacinato or dinosaur kale will also work, but the curly leaves really grip onto the tasty dressing.
• Palmini Hearts of Palm Rice: This ingredient is key to add a healthy grain-like heartiness made from 100% hearts of palm. The rice-like texture adds a lot of volume and texture to your bowl.
• Cherry Tomatoes
• Chickpeas: You can leave these raw, or roast them in the oven for some extra crunch!
• High-Protein Super Firm Tofu: This variety of tofu is the ticket to success for firm, meaty, grillable tofu. The only difference between super firm and extra firm tofu is that super firm has less water, so the texture is incredibly dense, durable and does not need pressed.
• Coconut Aminos, Soy Sauce, or Tamari
• Persian Cucumbers

What Makes this Caesar Dressing Vegan?

Traditionally, caesar salad is made with anchovies… cheese… mayonnaise… and raw egg! Shocking right?! Then to think of pouring that combination over your delicate nutrient-rich veggies?! I can’t even. But I CAN with this recipe. It it 100% vegan and made with clean plant-based ingredients you’re going to love. The combination results in the perfect copy-cat caesar flavor and the texture is just as creamy. To make this creamy vegan dressing you’re going to need:

• Tahini: This creamy paste is made from ground sesame seeds and is the perfect savory base for this caesar dressing. Make sure to look for varieties of tahini that are very runny in texture. Alternatively, some brands can be very hard and also very bitter. It should be pourable right out of the jar without an inch of oil sitting on top.
• Lemon Juice
• Nutritional Yeast: This deactivated yeast is great for adding the cheesy Parmesan flavor to your caesar dressing. You can find it in most stores in the spice or baking sections. It is also full of nutrients and totally gluten free and vegan. A 2 tbsp serving contains 8g protein, 4g fiber, and is high in Vitamin B12, folic acid, other B vitamins, potassium, and zinc. I also love it sprinkled on popcorn! Yum!
• White Miso Paste: This paste comes from fermented soybeans and also adds a phenomenal cheesy and umami flavor.
• Paprika
• Garlic Powder
• Parsley
• Dijon Mustard
• Maple Syrup

Is this Vegan Kale Caesar Salad Healthy?

Heck yes it is! Any time you construct a recipe with mostly whole, plant-based ingredients you are set up for success, but especially compared to traditional caesar salads – this recipe is the obvious stand out. Besides the dressing, which is full of nutrients and free of animal-based saturated fat, the kale provides an abundance of vitamins, minerals and antioxidants.

Can I Make This Kale Salad Ahead of Time?

One of my favorite things about this salad is that it can totally be made ahead of time. Because the kale is so hearty, you can even dress the salad in advance and it will only get tastier the next day! If you’re going to keep it in the fridge for multiple days, I would wait until right before serving to add the dressing and toss.

How to Get the Perfect Meaty Grilled Tofu:

If you don’t love tofu yet, trust me – you’re about to. While my heart will always be held by pan seared or crispy oven baked tofu, this recipe is for the grill lovers. You’re going to get perfect grill lines, the smoky BBQ grilled flavor, it only takes 6 minutes to cook, and there is no pressing needed! Follow the steps below and you will be eating PERFECT grilled tofu on this vegan kale caesar salad in no time.

• Step 1: Buy the right tofu. This recipe calls for high-protein super firm tofu and I’m not accepting ANY substitutions. Okay, okay, you can substitute with extra firm if needed, but you won’t be as happy with the results. High-Protein Super Firm tofu is SO meaty and firm. Because of this, the texture is very similar to chicken and totally satisfies the meaty craving. Plus, it holds up really well on the grill and you won’t have any crumbling or breaking.
• Step 2: Marinate. This step is actually optional. I like my tofu pretty plain, and enjoy pairing it with sauces or dressings to add flavor, but if you want an extra punch, marinating for at least 15 minutes is key.
• Step 3: Add a little oil. This step is also technically optional if you avoid oil, but a small amount of oil will go a long way to prevent sticking on the grill!
• Step 4: Grill! That’s right. There are really no tricks. Buy the right tofu. Marinate if ya want. Grill! I like to heat my grill to 375, place the slabs at an angle on the grates, grill undisturbed for 3 minutes, flip to the second side, and repeat! You will end up with the meatiest, tastiest tofu with a great flavor and STUNNING grill lines.

If you enjoyed this recipe, be sure to checkout my other kale salads like my Fall Harvest Kale Salad and my Green Goddess Nourish Bowl.