Healthy Caesar Salad

Difficulty: Easy

Serves Two


Typically Caesar salad is a non-vegan fat fest; full of cheese, chicken, bacon and smothered in a creamy, fishy sauce. This guy is full of tofu, veggies on a bed of kale with a tangy tahini dressing, so you know it’s bloody good for ya!


  • 2 large kale leaves (you can use cos lettuce if you’d prefer)
  • 1/4 small red onion
  • 1/2 ripe avocado
  • 1/2 300 gram block hard tofu
  • 1/4 cup coconut bacon (recipe here)
  • 1/4 cup tahini
  • 1 tablespoon Worcestershire sauce (I use Spring Gully)
  • 3 pickles
  • 2-4 tablespoons water
  • Salt and pepper


  1. Shred the kale and throw into a serving bowl. You can massage it if that’s how you like your kale but I prefer it as is.
  2. Cut the cucumber into slices and then quarter them. Peel and cube the avocado as well and sprinkle both on top of the kale.
  3. Thinly slice the red onion and spread over the salad.
  4. Cut the tofu into strips and lightly pan fry until golden. Arrange over the salad.
  5. Blend together the tahini, pickles, Worcestershire sauce, water and salt and pepper to make the dressing. Drizzle over the salad before finishing off with a bit of coconut bacon.