Caesar Salad Bowls
A flavorful and hearty vegan Caesar salad bowl featuring crispy tofu, chickpeas, quinoa, and fresh vegetables, topped with crunchy croutons and a tangy dressing.
Ingredients
Protein
- 14 ounces extra firm tofu (pressed and cubed)
- 15 ounces can chickpeas (drained and rinsed)
- 1 tablespoon olive oil (for tossing)
- 2 tablespoons nutritional yeast
- 2 teaspoons dry parsley
- 1 teaspoon dried dill
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon white sugar
Grains and Vegetables
- 0.5 cup dry quinoa
- 1 cup vegetable broth
- pinch or two salt
- 1 cup herby croutons (roughly chopped)
- 0.25 cup sliced almonds (toasted if desired)
- 0.25 cup nutritional yeast
- 1 medium lemon (juiced)
- 1 medium cucumber (chopped)
- 3-4 handfuls chopped romaine lettuce
Dairy and Dressing
- to taste grated vegetarian Parmesan (or feta)
- to taste freshly ground black pepper
- to taste Caesar dressing
Instructions
- Preheat oven to 400°F (200°C). Press and cube tofu.
- Toss tofu and chickpeas with oil and seasonings; bake for 35-40 minutes until crispy and golden.
- Cook quinoa in vegetable broth until tender, about 15-20 minutes; fluff and stir in lemon juice, nutritional yeast, and almonds.
- Prepare bowls by dividing quinoa, tofu, chickpeas, cucumber, lettuce, and cheese; add lemon slice, black pepper, and dressing before serving.
Notes
Keep croutons separate if meal prepping to maintain crunch.