Vegan Roasted Cabbage Caesar Salad
A vegan Caesar salad recipe with a twist. Warm, roasted cabbage and creamy, high-protein dressing made from silken tofu and caper brine.
Servings 2
Ingredients
Salad:
- 1 head green cabbage, sliced into 1-inch rounds
- 1 tablespoon grapeseed oil (or cooking oil of choice)
- Salt and pepper
- ½ cup croutons
- 2 tablespoons capers
- 1 tablespoon hemp hearts (optional)
Dressing:
- ½ cup silken tofu (such as Nasoya brand)
- ¼ cup nutritional yeast
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon caper brine (the liquid from jarred capers)
- 1 tablespoon chopped garlic (about 3 cloves)
- 1 tablespoon chopped fresh chives
- Salt and pepper
Instructions
Prepare the salad:
- Preheat oven to 400º F and spread cabbage rounds in a single layer on a prepared baking sheet. Drizzle oil on cabbage and sprinkle with salt and pepper. Place the baking sheet on the center rack of your oven and roast until tender and edges are browned, about 40-45 minutes.
Prepare the dressing:
- In the meantime, combine dressing ingredients in a food processor or blender and process until smooth. (If your tofu isn’t already a pourable liquid consistency, you may need to add 1-2 tablespoons of water.) Set aside.
Plate and serve:
- Once ready, remove the baking sheet from the oven and transfer cabbage to a serving platter or plate. Pour dressing on top and add croutons, capers, and hemp hearts (if using).
Notes
Dressing can be made ahead of time and stored in an airtight container in the fridge for up to a week. Mix well before using.