Description
How to make crispy buffalo tofu Caesar salad with tangy dressing and crunchy croutons that transforms boring greens into comfort food magic.
Ingredients
Scale
Buffalo Tofu
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 1/3 cup buffalo sauce
- 1 tablespoon melted butter or vegan butter
Caesar Dressing
- 1/3 cup mayonnaise or vegan mayo
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
Salad Assembly
- 2 large romaine hearts, chopped
- 1 cup homemade or store-bought croutons
- 1/4 cup shaved Parmesan cheese
- 2 celery stalks, thinly sliced
- 2 tablespoons fresh chives, chopped
Instructions
- Press Tofu: Press tofu between paper towels with heavy books for 15 minutes. Cut into 1-inch cubes. This removes moisture for maximum crispiness—don’t skip this step or you’ll get soggy results.
- Coat Tofu: Toss cubed tofu with cornstarch until evenly coated. Heat olive oil in large skillet over medium-high heat. The cornstarch creates that golden, crispy exterior we’re after.
- Cook Tofu: Cook tofu 3-4 minutes per side until golden brown and crispy. Don’t overcrowd the pan or move pieces too early—patience gives you perfect texture.
- Make Buffalo: Mix buffalo sauce with melted butter in small bowl. Toss hot crispy tofu with buffalo mixture until well coated. The heat helps the sauce absorb beautifully.
- Prepare Dressing: Whisk together mayonnaise, Parmesan, lemon juice, Dijon, minced garlic, and black pepper until smooth. Taste and adjust seasoning—it should be tangy and rich.
- Assemble Salad: Toss chopped romaine with half the dressing in large bowl. Top with buffalo tofu, croutons, shaved Parmesan, celery, and chives for perfect bite combinations.
- Serve Immediately: Drizzle remaining dressing over top and serve right away while tofu is still warm. The contrast of temperatures and textures makes this salad absolutely perfect.
Notes
- Press tofu for at least 15 minutes or it won’t achieve proper crispiness when cooked.
- Store buffalo tofu and dressing separately in refrigerator for up to 3 days.
- Substitute vegan mayo and nutritional yeast to make completely plant-based.
- Serve immediately while tofu is warm for best texture contrast.
- Double the dressing recipe—it’s delicious on other salads and keeps well.
- Adjust buffalo sauce amount based on your heat preference and tolerance level.
Allergy Information: Dairy, Eggs, Soy
Nutrition
- Calories: 385 calories
- Fat: 24g
- Carbohydrates: 28g
- Protein: 18g