Loaded Vegan Chicken Caesar Salad


We were craving a good Caesar salad so we decided to make our own and of course it’s vegan, gluten free and much, much healthier than a regular Caesar salad. With homemade crispy gf croutons, Fry’s vegan schnitzels, homemade smoky tofu bacon, a delicious Caesar dressing and an easy vegan parmesan, there is literally nothing bad for you in this salad.

I think it is safe to say this has become our favourite salad of all times.

Loaded Vegan Chicken Cesar Salad

Servings 6 servings
Prep Time 20 mins
Cook Time 45 mins
Fridge Time 1 hr
Total Time 2 hrs 5 mins


  • Chopping Board
  • Chopping Knife
  • Baking Paper
  • Baking Tray
  • Measuring Utensils: tbsp, tsp, a cup, 1/4 cup, 1/8 cup
  • Kitchen Scales
  • Food Processor


For the tofu bacon

  • 1 tbsp olive oil
  • 250 grams firm tofu
  • 2 tbsp maple syrup
  • 2 drops liquid smoke
  • 1/4 cup GF soy sauce
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 1 pinch salt and pepper

For the Vegan Parmesan

  • 1/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1/8 cup hemp seeds
  • 1 tsp onion powder
  • 1 pinch salt and pepper

For the dressing

  • 2 tsp capers
  • 1/2 lemon (juice of)
  • 1/8 cup olive oil
  • 2 tsp dijon mustard
  • 1/4 cup raw cashews
  • 1 tbsp nutritional yeast
  • 1 garlic clove (crushed)
  • 1/4 cup water
  • 1 pinch salt and pepper

For the salad

  • 1 cos lettuce
  • 1/2 packet alfalfa sprouts
  • 1 400 gram tin of chickpeas
  • 1 small gf baguette
  • 2 vegan chicken schnitzels (sliced lengthways)


Make the tofu bacon

  • Press your tofu to get the excess water out by wrapping it up in paper towel and placing the tofu between two bread boards and pressing down firmly, but not hard enough to crack the tofu.
  • When your tofu has been pressed, cut it into very thin slices.
  • Mix together all the ingredients and place sliced tofu into the marinade, making sure that every piece is evenly covered. Place in the fridge for 1 hour (you can leave overnight if you want a stronger flavour)
  • Preheat your oven to 180°C.
  • When your tofu has finished marinating, transfer the pieces to a lined baking tray, spread them out so they will cook evenly. Place into the oven for 15 minutes. After 15 minutes, take them out of the oven and flip each piece, place back into the oven for another 10 minutes.
    Let them cool before you put them in the salad.

Make the parmesan

  • In a food processor or blender, blitz together all the ingredients. Place into a sealed jar, set aside.

Make the dressing

  • In a food processor or blender, blend all ingredients for the dressing together. Add more water if your dressing isn't runny enough. Set aside.

Make the salad

  • Firstly, you will need to make the croutons, as they will need to cool for a little bit before adding them to your salad. Start by preheating your oven to 180°C.
  • Cut your gluten free (or regular) baguette into small cubes. Transfer them to a baking tray and spray with a little oil. Place into the oven for 15-20 minutes or until golden brown. Remove from the oven and let them cool.
  • Cook your vegan schnitzels according to the back of the packet (as they are all different and need different times to cook). Cut them into slices and set aside.
  • Tear your cos lettuce and add to a large salad bowl along with your chickpeas, alfalfa sprouts, tofu bacon, croutons and schnitzel slices. Drizzle with your homemade dressing and sprinkle with your parmesan.
  • Enjoy!
Course: lunch, Main Course, Salad

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