Caesar Salad with Crispy Mushrooms and Tofu

Caesar Salad with Crispy Mushrooms and Tofu


The caesar dressing tangy and full of flavour - the perfect pair for fresh and crisp lettuce. The crunchy mushrooms and tofu topping is irresistible.

    • Plant-based Yogurt, 4 tbsp
    • Tahini, 2 tbsp
    • Vegan Parmesan, 1 block (about 2 inches or substitute nutritional yeast)
    • Lemon, 1/2 (juiced)
    • Mustard, 1 tsp
    • Pickled Caper Berries, 5-7 pcs
    • Caper Berry Brine, 1 tbsp
    • Maple Syrup, 1 tsp
    • Vegan Worcestershire Sauce, 1 tsp
    • Salt, 1/2 tsp
    • Pepper, a pinch
    • Garlic Powder, 1-2 tsp (optional)
    • Mushrooms, 100 g
    • Tofu, 100 g
    • Bread, 1 slice
    • Starch, 2 tbsp
    • Avocado Oil, 2 tbsp
    • Balsamic Vinegar, 2 tbsp
    • Soy Sauce, 2 tbsp
    • Salt, to taste
    • Pepper, to taste
    • Garlic Powder,to taste
    • Fresh Thyme, to taste
    • Romaine Lettuce, 1 head
    • Vegan Parmesan, to garnish
    • Micro Greens
    1. Add all ingredients into a high speed blender and blend until smooth - season to taste.
    1. Slice the mushrooms. Cut the bread and tofu into cubes. Mix all three in a bowl with the starch.
    2. Heat a pan with oil. Saute the tofu, bread and mushrooms and for 4-5 minutes. Deglaze with the balsamic vinegar and soy sauce.
    3. Fry for another 4-5 minutes while stirring until crispy. Season with salt, pepper, garlic powder and some fresh thyme.
    1. Chop the romaine lettuce, wash it  and dry thoroughly. Mix with the dressing, add the topping and sprinkle with more vegan parmesan and micro greens.


Freistyle is a food, travel and lifestyle blog, where Verena shares her passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle.



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