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Caesar Salad

An ungraded vegan version of the classic caesar salad. Go big, or go home with this one!
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course: Salad
Ingredients Equipment Method

Ingredients
  

  • 8 cups Chopped Lettuce (Use your preference. Iceberg, Romain, or any combination of greens will work)
  • 1 Bag Vegan Crutons (Can make your own if you can't find any)
  • ¼-½ Cup Vegan Bacon Bits
  • 1-2 Avocados, Diced
  • ½-1 Cup Vegan Parmesan Cheese (recipe below)
  • 1 Batch Tofu Eggs (recipe below)
  • 1 Batch Caesar Dressing (recipe below)
Extras
  • 2-3 Medium Tomatoes, Diced
  • ½ Bag Butler Soy Curls (Rehydrated with Better Than Bullion No Chicken Broth)

Equipment

  • Cutting Board
  • Knife
  • Large Bowl
  • Salad Spoons

Method
 

  1. Begin by making your Caesar Dressing. This will taste the best if you allow it to sit in the refrigerator for at least one hour before serving.
  2. Cook your Tofu Eggs using the recipe below.
  3. While your eggs are cooking, chop or rip your lettuce into bite-sized pieces.
  4. (If using) Rehydrate your soy curls following packaged directions using 2 cups hot water mixed with 1 TBSP bullion. Once hydrated, fry your soy curls in 1-2 TBSP olive oil and season generously with salt, pepper, onion powder, and garlic powder.
  5. Dice your avocado and tomatoes
  6. To serve you can either assemble the salad in layers or serve buffet style. To assemble layer in the following order:
    Toss lettuce in salad dressing (Bottom), then layer Soy Curls (if using), Tofu Eggs, Tomatoes, Avocado, Croutons, and Bacon Bits and Parmesan sprinkles on top.
    To serve Buffet Style (my family's preference) place all ingredients in separate serving bowls. Allow each person to construct his/her salad according to preference. You can pre toss the lettuce in the salad dressing, or allow each person to add their own.