Vegan Caesar Salad


This salad has a great mixture of flavours going on, and the creamy dressing makes it feel like a hearty dish.



4 cups romaine lettuce 

1/3 cup croutons 

1/3 cup toasted sunflower seeds

1 Lebanese cucumber sliced 

1/3 cup black olives 

1/2 cup Coconut “bacon” – either you can buy premade in a jar or :

 “Bacon” - ( you can store extra in fridge for a couple of days)

1  cup coconut flakes 

1 table spoon tamari

1 tea spoon maple syrup 

1 tablespoon apple cider vinegar

1 1/2 teaspoons smoked paprika


2 tablespoons capers

2 garlic cloves 

½ lemon juiced

1 tablespoon apple cider vinegar 

¼ cup water 

½ cup olive oil 

½ cup soft tofu

Salt to taste



For the coconut Bacon line a tray and bake in the oven at 140 degrees C for ten minutes, turning often so not to burn. 

For the dressing, blend the ingredients in a food processor or blender. 

 For the salad mix the ingredients in a large bowl. Toss the dressing through right before serving.