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Crispy Buffalo Tofu Caesar Salad
Daniel Hayes

Crispy Buffalo Tofu Caesar Salad

A plant‑powered mashup of spicy Buffalo wings and creamy Caesar salad. Crispy, double‑coated tofu nuggets tossed in tangy Buffalo sauce meet cool, crisp romaine and a luscious vegan Caesar dressing made with cashews and capers. Completely alcohol‑free and utterly addictive.
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Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Plant-Based
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 14-16 oz extra-firm tofu, pressed
  • 4 tbsp cornstarch, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil (or other neutral oil)
  • 1/3 cup hot sauce (e.g., Frank's RedHot)
  • 2 tbsp vegan butter
  • 1 tsp maple syrup (optional)
  • 3/4 cup raw cashews, soaked in boiling water 30 min
  • 1/3 cup water (for dressing)
  • 2 tbsp lemon juice
  • 1 tbsp capers, drained
  • 1 tsp Dijon mustard
  • 1 small clove garlic
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt (for dressing)
  • 1/4 tsp black pepper (for dressing)
  • 2 hearts romaine lettuce, chopped
  • 2 cups crusty bread, cubed (for croutons)
  • 1 tbsp olive oil (for croutons)
  • 1/2 tsp garlic powder (for croutons)
  • 1/2 tsp dried oregano (for croutons)
  • green onions or chives, sliced (garnish)

Equipment

  • Tofu press or heavy skillet for pressing tofu
  • Baking sheet or air fryer
  • Parchment Paper
  • Medium mixing bowl
  • Small Saucepan for Buffalo sauce
  • High-speed blender for dressing
  • Large salad bowl

Method
 

  1. Press tofu: wrap block in a clean towel and place a heavy skillet on top for at least 30 minutes. Cut into 1-inch cubes.
  2. Preheat oven to 400°F (or air fryer to 375°F). Line a baking sheet with parchment paper.
  3. In a medium bowl, mix 3 tablespoons cornstarch, smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add tofu and toss to coat. Drizzle with oil and toss again. Add remaining 1 tablespoon cornstarch and toss until evenly coated.
  4. Arrange tofu in a single layer on prepared sheet. Bake 25-30 minutes, flipping halfway, until golden and crisp. (Air fry: 375°F for 12-15 minutes, shaking basket halfway.)
  5. Make Buffalo sauce: In a small saucepan, melt vegan butter over low heat. Whisk in hot sauce and maple syrup. Keep warm.
  6. Make Caesar dressing: Drain soaked cashews and add to blender with 1/3 cup water, lemon juice, capers, Dijon, garlic clove, nutritional yeast, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend on high until smooth. Add more water or almond milk 1 tablespoon at a time to thin to desired consistency. Refrigerate until ready to use.
  7. Make croutons: Toss bread cubes with olive oil, 1/2 teaspoon garlic powder, oregano, and a pinch of salt. Spread on a baking sheet and bake at 400°F for 8-10 minutes until golden.
  8. Assemble salad: In a large bowl, toss romaine with about 1/2 cup Caesar dressing. Add half the croutons and toss again. Divide among plates. Top with crispy tofu, drizzle generously with Buffalo sauce, and sprinkle with remaining croutons and green onions. Serve immediately.

Notes

Press tofu for at least 30 minutes—this is essential for crispiness. For the crispiest results, double‑coat the tofu with cornstarch and bake on a parchment‑lined sheet without overcrowding. Toss tofu with Buffalo sauce right before serving to preserve crunch. The Caesar dressing keeps in the fridge for up to 1 week.