Some people think every season is salad season but for me it truly begins right now as we step into summer. While I do enjoy a hearty salad in the winter there’s nothing like a cool, crispy and fresh salad made with local produce full of flavour. This vegan caesar-ish salad is Rob’s and my latest salad obsession and it’s been on repeat for the last month or so. Of course I would now love to share it with you in hopes you will enjoy it as much as we do. It’s very simple with romaine lettuce, cucumber and tomato – some of my favourite summer vegetables. The dressing is based on cashew nuts with a tangy and complex flavour with a touch of capers. Along with this I bake some marinated tofu and make croutons for that delicious bread-y crunch. A little confession is that I had never made croutons before this year and now I’m trying to make up for lost time because I have been missing out! Also it’s a great way to use up bread that’s starting to go a little stale and we all know that finding ways to prevent food waste is of the essence. Hope you enjoy the salad and make more croutons!

Malin x


This recipe features in the video above along with these delicious dinner dishes: Zingy and Brothy Rice Bowl w. Green Stir Fry, Cauliflower and Chickpea Coconut Curry, Kimchi Fried Rice and Roasted Tomato and Garlic Spaghetti.

Vegan Caesar Salad w. Baked Tofu

Serves 4.


For the salad:

0,5 block marinated tofu

1 large head of romaine lettuce or 2 smaller ones

20-25 cherry tomatoes

0,75 cucumber

2 small handfuls of microgreens, optional

For the croutons:

2-3 slices of bread,depending on the size

0,5 tbsp olive oil

A pinch garlic powder, optional

Salt and black pepper

For the dressing:

0,5 cup raw cashews, soaked for a few hours in cold water or for 15-30 minutes in hot water

0,5 lemon, juice only

1 tbsp nutritional yeast

1 tbsp dijon mustard

0,5 tsp garlic powder

2 tsp capers + 1 tsp of their brining liquid

0,5 cup water

Salt and black pepper, to taste

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