Grilled Caesar Salad — Patio Palace
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Grilled Caesar Salad

Grilled Caesar Salad

Prep Time: 20 min  Serves: 4 people
Cook Time: 10 min Difficulty: Easy
  • 1 blocked tofu, pressed and cut into triangles
  • Tofu Marinade
  • Caesar Dressing
  •  1 tsp. dijon mustard
  • 2 tbsp. olive oil, divided
  • 1 garlic clove, minced
  • 1 tbsp. capers, minced
  • 1 tbsp. lemon juice
  • 1 14oz can white beans, drained and rinsed
  • sea salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • 2 hearts romaine lettuce, rinsed, cut in half lengthwise and pat dry
  •  Vegan bacon of choice (or simulated bacon bits) to garnish
  • Nutritional yeast, to garnish
  • Hummus, optional, but recommended
  1. Place cut tofu into the tofu marinade and allow to marinate for 30 mins, set aside.
  2. In a medium-sized bowl, whisk together dijon mustard, 1 tbsp olive oil, minced garlic, minced capers and lemon juice.
  3. Add white beans and toss. Taste and season with sea salt and pepper.
  4. Add half of the chopped parsley, leaving some for garnish, toss to combine and set aside.
  5. Heat up the BBQ, and bring down to medium heat.
  6. Using soaked wooden skewers in tofu or tongs, place the marinated tofu onto the BBQ and grill for 5 minutes on each side, until there are nice char marks, brushing with extra marinade as needed.
  7. Meanwhile, drizzle 1 tbsp of olive oil on the romaine heart that are cut in half, sprinkle with some salt and pepper and place them onto the grill, cut side down.
  8. Grill the romaine for 2 to 3 minutes or until you have some nice charred grill marks.
  9. One at a time, place the romaine hearts onto a plate, top with bean mixture, and a few pieces of tofu. Drizzle with Ceasar dressing, and you can adsitionally garnish with bacon bits, nutritional yeast, capers, and chopped parsley. Serve with a side of hummus, if using.


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