Vegan Cobb Salad with Coconut Bacon Bits

Fuel up on veggies with this colorful vegan cobb salad. Complete with eggy tofu, roasted chickpeas, and homemade vegan ranch dressing, this salad is filling and healthy.


romaine lettuce cherry tomatoes coconut bacon canned chickpeas vegan ranch dressing

©Kirsten Nunez

cucumber avocado fresh dill eggy tofu spices oil

Vegan Ranch Dressing

Whisk ingredients until smooth. Chill for at least 20 minutes.

©Kirsten Nunez


lemon juice dijon mustard maple syrup onion powder garlic powder

salt pepper tahini dill water

In a medium skillet over medium heat, cook the tofu for about 1 minute. Add spices and cook for another 5 minutes.

Eggy Tofu

©Kirsten Nunez

extra-firm tofu garlic powder nutritional yeast

tumeric salt oil

In a small pan over medium heat, add the oil, chickpeas, and spices of your choice. Cook for 10 to 12 minutes, or until the chickpeas are slightly crispy and golden brown.


©Kirsten Nunez

If you haven’t already, chop the romaine lettuce. Divide the lettuce between two shallow bowls. If serving as a side or appetizer, divide between four plates or bowls.

Cobb Salad

©Kirsten Nunez

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