Chipotle caesar salad with parmesan crisps

Prep 30 min
Total 40 min
Serves 4

Creamy Caesar is back on the menu. Silken tofu replaces egg yolks and excess oil, tortilla crisps cancel out croutons — and the flavour? Never better.



1/4 tsp
olive oil
1/8 tsp
4 tsp
grated parmesan
6 cups
torn romaine lettuce
2 tsp
grated parmesan
2 tsp


300g pkg
soft tofu, drained
garlic cloves, minced
2 tbsp
Dijon mustard
2 tbsp
1 tbsp
grated parmesan
2 tsp
finely chopped chipotle in adobo sauce
2 tsp
red-wine vinegar


  • Position racks in centre and bottom third of oven. Preheat to 350F. Cut tortilla into thin strips. Toss with oil and sprinkle with some of cumin. Scatter on a baking sheet. Line a small baking sheet with parchment. Pile 4 1-tsp mounds of grated parmesan on parchment. Flatten until they are 2 in. wide. Bake tortilla strips in bottom of oven until crisp and golden, about 6 min. Bake parmesan in centre of oven until light gold, about 6 min. Transfer sheets to a rack to cool.
  • Whirl tofu with garlic, anchovies, Dijon, lemon juice, Worcestershire, 1 tbsp parmesan, chipotle, vinegar and remaining cumin in a food processor until smooth.
  • Combine romaine with 1/4 cup dressing, 2 tsp parmesan and lemon zest in a large bowl until well coated. Distribute salad among 4 plates. Top each with tortilla strips and a parmesan crisp. Refrigerate remaining dressing for up to 1 week.




Calories 148
Protein 17 g
Carbohydrates 11 g
Fat 10 g
Fibre 2 g
Sodium 406 mg

How to cook with soft, medium and hard tofu

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Photo credit: John Cullen

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