Corona Virus Update

Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes
Previous Next

For the Love of Cooking!

Recipes and Resources for Making Great Food



Grilled Chick'n Caesar Salad Recipe

My Recipe Box

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Shopping List

Grilled Chick'n Caesar Salad

Rate this Recipe


1 6 oz block tofu, broken in pieces then sliced
High Heat Oil, (Avocado Oil Spray or Canola)
Santa Maria Seasoning
2 hearts Organic Romaine, cut into 1” strips
1/2 bunch cilantro, stems removed (optional)
1 avocado, sliced
1 cup vegan croutons
1/4 cup vegan parmesan cheese
12 oz. package silken tofu
1/2 cup cashews, soaked for 3-4 hours
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon sesame tahini
2 teaspoons capers with brine
2 cloves garlic
1 teaspoon tamari or soy
Freshly ground salt & pepper to taste


  1. Use a dense protein-rich tofu for grilling. Remove the block from the packaging and break it into large chunks, slice the chunks into rough-cut pieces to resemble sliced chicken.
  2. Lightly oil and heat a barbecue or flat grill to medium high. Coat the chick’n pieces evenly with avocado oil spray or a high heat oil. Place them on the grill for 2-3 minutes on each side until they begin to brown. Reduce the heat and sprinkle on a generous amount of the seasoning. Continue grilling an additional one-two minutes then transfer to a plate to cool.
  3. Prepare the lettuce slicing 1’ strips crosswise though the stem, reserve in a large salad bowl. Add the optional cilantro leaves.
  4. In the jar of a blender combine all the ingredients for the dressing. Blend on high until smooth, add a little filtered water to adjust the consistency.
  5. Add the grilled chicken and croutons to the salad. Top with enough dressing to coat it evenly and toss well. Gently fold in the avocado slices then sprinkle on a generous amount of vegan parmesan and freshly ground black pepper. Serve with a wedge of lemon. This salad makes a great entree or can be used as a filling in wraps. Store the dressing in a covered jar for up to two weeks.
  6. Note
  7. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Lunch
view disclaimer
In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

More Vegan Recipes:

Rate this Recipe


Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.



Please Log in to comment
See Other Recipes Like This