Print

High Protein Crispy Buffalo Tofu Caesar Salad

High Protein Crispy Buffalo Tofu Caesar Salad - recipe card
Print Recipe

Crispy baked tofu tossed in spicy buffalo sauce tops a classic Caesar salad with a high-protein Greek yogurt dressing. The tofu adds a satisfying crunch and a protein punch, while the creamy, tangy dressing and crisp romaine keep every bite fresh and flavorful.

Ingredients

Scale
  • 1 block (14-16 oz) extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup buffalo sauce (such as Frank’s RedHot)
  • 1 large head romaine lettuce, chopped (about 8 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shaved Parmesan cheese
  • For the dressing:
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 tsp Worcestershire sauce (ensure vegetarian if needed)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Press the tofu: wrap the block in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top for 10-15 minutes to remove excess water. This helps the tofu crisp up instead of steaming. After pressing, cut into 1-inch cubes.
  3. In a medium bowl, combine the tofu cubes with 1 tbsp olive oil, cornstarch, garlic powder, onion powder, salt, and pepper. Gently toss until the tofu is evenly coated. The cornstarch creates a dry, crispy exterior.
  4. Spread the tofu cubes in a single layer on the prepared baking sheet. Bake for 20 minutes, then flip each cube with a spatula. Continue baking for another 10-12 minutes, until golden brown and crispy on all sides. The tofu should feel firm and dry to the touch.
  5. While the tofu bakes, make the dressing: in a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, grated Parmesan, olive oil, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until ready to use.
  6. When the tofu is done, transfer the cubes to a bowl and toss with the buffalo sauce while still warm. The heat will help the sauce cling. Set aside to let the tofu absorb the sauce for a minute.
  7. In a large salad bowl, combine the chopped romaine and cherry tomatoes. Add the dressing and toss well to coat every leaf.
  8. Add the crispy buffalo tofu on top, then sprinkle with shaved Parmesan. Serve immediately, while the tofu is still crispy.
  9. For an oven alternative: if you prefer not to use the oven, you can pan-sear the tofu in a large skillet over medium-high heat with olive oil until golden on all sides, then toss with sauce. This will take about 10-12 minutes, but the oven method is preferred for even crispiness.

Notes

Store leftovers separately: dressing in an airtight container in the fridge for up to 4 days, and tofu (if not dressed) in a container for up to 3 days. The salad is best fresh. To reheat tofu, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. The dressing can be made ahead and refrigerated for up to 5 days.

Nutrition

Keywords: crispy buffalo tofu, Caesar salad, high protein, vegetarian main, spicy tofu, Greek yogurt dressing, baked tofu, healthy salad, weeknight dinner, high protein salad, buffalo sauce, Caesar salad with tofu

Find it online: https://thehighproteinrecipes.com/high-protein-crispy-buffalo-tofu-caesar-salad/