Thanks to this vegan cobb salad recipe, you can “veganize” a classic American dish while fueling up on plant-based protein. The secret? Swap the chicken breast for chickpeas and the hard-boiled eggs for eggy tofu. Finish it off with tons of veggies, coconut bacon (a must for texture and flavor), and homemade vegan ranch dressing.
The result is a vibrant, colorful salad that’s both filling and nutritious. Ahead, learn how to make a vegan cobb salad, complete with eggy tofu and vegan ranch dressing. Yum!
Table of Contents
Vegan Ranch Dressing
To make vegan ranch dressing, you will need:
- tahini
- lemon juice
- Dijon mustard
- maple syrup
- onion powder
- garlic powder
- salt
- ground black pepper
- fresh dill
- water
BTW: This ranch dressing is totally optional. Feel free to use your favorite vegan dressing or red wine vinaigrette for a more traditional cobb salad. And for a slightly different take, try Jessica Verma’s vegan ranch dressing recipe.
Whisk all the ingredients until smooth and blended. You may need to use a fork to break apart the tahini.
Add 4 to 6 tablespoons of water, one tablespoon a time, until the dressing reaches your ideal consistency.
Cover the dressing and chill for at least 20 minutes to let the flavors develop.
Eggy Tofu
Next up: eggy tofu! You will need:
- extra-firm tofu
- garlic powder
- turmeric
- nutritional yeast
- salt
- oil
In a medium skillet over medium heat, warm the oil. Add the tofu, breaking it up with a spatula. Cook for about 1 minute.
Add all the spices and nutritional yeast, tossing until the tofu is completely coated. Cook for another 5 minutes.
Vegan Cobb Salad
Here’s what you’ll need to complete your homemade vegan cobb salad:
- chopped romaine lettuce
- sliced cherry tomatoes
- diced cucumber
- sliced avocado
- coconut bacon
- chickpeas
- oil
- spices of your choice
- eggy tofu
- vegan ranch dressing
The oil and spices will be for the chickpeas. You can also use roasted chickpeas, if you already have them on hand, or canned chickpeas as is.
And to perfectly top off your vegan cobb salad, you’ll want to grab our coconut bacon recipe. The coconut bacon bits can be stored in an air-tight container for about four weeks, so one batch can be used for quite a few salads.
Warm the oil in a small pan over medium heat. Add the chickpeas and spices of your choice, about 1/2 teaspoon each. Cook for 10 to 12 minutes, or until the chickpeas are slightly crispy and golden brown.
If you haven’t already, chop the romaine lettuce. You can also use kale, spinach, or other leafy greens.
Divide the lettuce between two shallow bowls. If serving the vegan cobb salad as a side or appetizer, divide between four plates or bowls.
Top with tomatoes, cucumber, avocado, coconut bacon, chickpeas, and eggy tofu.
Drizzle with vegan ranch dressing and dig in!
Vegan Cobb Salad
Ingredients
Vegan Ranch Dressing
- ¼ cup tahini
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 fresh dill roughly chopped
- 4 to 6 tablespoons water
Eggy Tofu
- 8 ounces extra-firm tofu about 1/2 package
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- 1 teaspoon nutritional yeast
- 1 tablespoon oil
Cobb Salad
- 1 romaine lettuce chopped
- 1 cup cherry tomatoes sliced
- 1 cucumber diced
- 1 cup coconut bacon
- 1 avocado sliced or diced
- ¾ cup canned chickpeas about 1/2 15-ounce can
- Oil
- Spices of choice
- Eggy tofu
- Vegan ranch dressing
- Fresh dill chopped
Instructions
Vegan Ranch Dressing
- Whisk all the ingredients until blended and smooth. You may need to use a fork to break apart the tahini. Add 4 to 6 tablespoons of water, one tablespoon a time, until the dressing reaches your ideal consistency. Cover the dressing and chill for at least 20 minutes to let the flavors meld.
Eggy Tofu
- In a medium skillet over medium heat, warm the oil. Add the tofu, breaking it up with a spatula. Cook for about 1 minute.
- Add all the spices and nutritional yeast, tossing until the tofu is completely coated. Cook for another 5 minutes.
Cobb Salad
- Warm the oil in a small pan over medium heat. Add the chickpeas and spices of your choice. Cook for 10 to 12 minutes, or until the chickpeas are slightly crispy and golden brown.
- If you haven’t already, chop the romaine lettuce. You can also use mixed greens, spinach, or other greens of your choice.
- Divide the lettuce between two shallow bowls. If serving the vegan cobb salad as a side or appetizer, divide between four plates or bowls.
- Top with tomatoes, cucumber, avocado, coconut bacon, chickpeas, and eggy tofu. Drizzle with vegan ranch dressing and dig in!
Notes
- For a more traditional cobb salad, use red vinaigrette instead of vegan ranch.
- Nutritional information for this Vegan Cobb Salad recipe is a rough estimate automatically calculated by the Spoonacular food database.
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