Vegan kale caesar salad with tofu croutons

Try a vegan twist on a classic Caesar salad with our kale and tofu croutons. Enjoy a burst of flavors, textures, and nutritious greens in every bite.

Ingredients:

• 1 (14 to 450g) block extra-firm tofu, drained and cut into 3/4-inch cubes
• ¼ cup lemon juice
• ¼ cup vegan Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 teaspoons olive oil, divided
• 8 cups chopped lacinato kale
• ¼ cup nutritional yeast
• ¼ cup toasted pumpkin seeds
• ½ cup bottled vegan Caesar dressing
• 1 avocado

Instructions:

1. To make tofu croutons: Place tofu slices on a baking sheet layered with paper towels. Place another baking sheet on top, press down with a heavy object, and allow tofu to drain for 15 minutes. In a large bowl, combine lemon juice, Worcestershire sauce, garlic powder, and onion powder. Add tofu slices and toss gently to coat. Let it sit for 15 minutes at room temperature or refrigerate for up to 2 hours. Transfer tofu to a plate, discarding any excess liquid.
2. In a large cast-iron skillet, heat 1 1/2 teaspoons of oil over medium heat until it shimmers. Cook half of the tofu until it turns golden brown and crispy on all sides, about 6 to 8 minutes. Transfer the cooked tofu to a plate lined with paper towels to drain and cool. Repeat the process with the remaining oil and tofu slices.
3. For the salad: Mix kale and nutritional yeast in a large bowl. Divide the mixture among 4 individual lidded containers. Top each container with 1/2 cup of tofu croutons and 1 tablespoon of pumpkin seeds. Divide the dressing into 4 small lidded containers or jars.
4. Seal the containers and store in the refrigerator for up to 4 days. Before serving, toss each salad with the dressing and garnish with sliced avocado just before serving.

Summary:

• Calories: 535 kcal
• Fat: 31 g
• Protein: 39 g
• Carbs: 34 g
• Potassium: 1303 mg
• Magnesium: 175 mg