Buffalo Ranch Vegan Caesar Salad
Buffalo Caesar Salad

A zesty Backyard Buffalo Ranch Vegan Caesar Salad with pan-fried tofu and ranch dressing for a delicious and wholesome meal.

Prep Time
30 mins
Total Time
30 mins
 
Course: Salad
Cuisine: Vegan
Keyword: Vegan Caesar Salad
Servings: 3 servings
Calories: 525 kcal
Author: Terry Hope Romero
Ingredients
Salad Base
Back to the Ranch Dressing
Red Hot Saucy Tofu
Classic Crutons
US Customary - Metric
Instructions
  1. To make the Ranch Dressing, soak the cashews in hot water for 30 minutes. Pour into a blender (including the soaking water) and blend until very smooth. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.

  2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend. Store chilled and use within 2 days.
  3. To make the Red-Hot Saucy Tofu, if using extra-firm tofu, press the tofu first. (No need to press if using super-firm tofu). Dice the tofu into 1/2-inch cubes. In a wok or cast-iron skillet, melt the coconut oil over medium heat. Add the tofu and saute until golden on all sides, about 5 minutes.

  4. In a mixing bowl, whisk together the hot sauce, lemon juice, and agave. Add the hot tofu cubes and toss them in the sauce. Serve hot or at room temperature.
  5. To make the Classic Croutons, preheat the oven to 350F. Pour the bread cubes into a large mixing bowl. Whisk together the remaining ingredients in a separate bowl.

  6. Drizzle a little of the dressing at a time over the cubes, stir well, drizzle more dressing, stir again, and repeat until the bread cubes are coated in dressing. Spread the cubes in a single layer on a large baking sheet (use two sheets if necessary) and bake for 25 to 30 minutes, stirring occasionally, until the cubes are completely dry and golden brown. Cool completely before transferring to loosely covered containers. Use within 7 days for best flavor.
  7. To assemble the salad, prepare the dressing first and chill it until ready to serve.

  8. Prepare the tofu and keep covered until read to serve the salad
  9. Remove and discard the root end of the lettuce, then chop the leaves into bite-size chunks. Wash and dry the lettuce and transfer to a large mixing bowl. Add the cabbage, carrots, celery, and croutons. Add the dressing and use tongs to thoroughly coat with dressing. Arrange the salad in large serving bowls and top with the tofu.
Nutrition Facts
Buffalo Ranch Vegan Caesar Salad
Amount Per Serving
Calories 525 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Sodium 439mg19%
Potassium 445mg13%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 10g11%
Protein 19g38%
Vitamin A 5115IU102%
Vitamin C 37.2mg45%
Calcium 243mg24%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.