There are few things I love more than a classic Caesar salad. But if you visit this website on a semi-regular basis, you already knew that. I play with caesar flavors a lot. Remember this little flatbread riff or this deeply satisfying kale version? I even gave the traditional dish the Overthinking Classics treatment. But today’s Tofu Katsu Caesar Salad is my current favorite. And it’s different from the rest because it is 100% vegetarian. This salad feature napa cabbage, bok choy, and yu choy dressed in a miso caesar dressing topped with a crisp tofu katsu and sprinkled with oyster mushroom “bacon”. I am head-over-heels in love with this salad, so let’s make it!

If you’re not much of a tofu fan, there is a chance this Hoisin Tofu Salad could change your mind. I am a huge tofu fan, particularly when it comes to extra firm tofu. It has a satisfying texture, is capable of taking on just about any flavor, and is as cheap as chips. Personally, I find it as satisfying as meat. And while that may not be true for you and is potentially blasphemous to suggest, I still think you’ll be pleasantly surprised by this tofu. Why? Because it’s hands down the best tofu I’ve ever made and I’ve made a lot of tofu. So if you’re game, let’s make it.