If salads had a showstopper moment, this would be it. Imagine a big, beautiful bowl layered with color and texture—crisp romaine, smoky tofu bacon, creamy avocado, juicy cherry tomatoes, hearty chickpeas, sweet corn, and drizzled with a tangy, rich homemade ranch.
This Vegan Cobb Salad isn’t just a salad. It’s a full-blown meal that’s nourishing, protein-packed, and so satisfying you won’t miss a thing.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients
Base:
- 1 large head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced or diced
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned corn (or fresh)
- ¼ cup red onion, thinly sliced
- Optional: sliced cucumbers, shredded carrots
Tofu Bacon:
- 1 (14 oz) block extra-firm tofu, pressed and sliced thin
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp olive oil
- ½ tsp liquid smoke
- ½ tsp smoked paprika
- ¼ tsp garlic powder
Creamy Vegan Ranch:
- ½ cup vegan mayo
- 1–2 tbsp unsweetened plant milk (to thin)
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried dill or parsley
- Salt and pepper to taste
👩🍳 Step-by-Step Instructions
1. Make the Tofu Bacon
- Preheat your oven to 375°F (190°C) and line a baking sheet.
- Whisk soy sauce, maple syrup, oil, liquid smoke, smoked paprika, and garlic powder in a bowl.
- Dip each tofu slice in the marinade and lay flat on the baking sheet.
- Bake for 25–30 minutes, flipping halfway, until edges are crispy and browned. Set aside to cool.
2. Whip Up the Ranch
In a small bowl, whisk together all dressing ingredients. Add plant milk gradually until it reaches your desired consistency. Taste and adjust seasoning. Chill until ready to use.
3. Build the Salad
In a large serving bowl or platter, layer the chopped romaine. Arrange toppings in gorgeous rows:
🥬 Tofu bacon
🍅 Cherry tomatoes
🥑 Avocado
🌽 Corn
🧅 Red onion
🥫 Chickpeas
Finish with a generous drizzle of vegan ranch and a sprinkle of cracked pepper or fresh herbs.
Optional Add-Ons
- Pickled red onions for a tangy bite
- Roasted sweet potatoes for extra heartiness
- Crumbled vegan feta or cashew cheese for creaminess
- Toasted nuts or seeds for crunch
Storage Tips
- Keep components separate for meal prep.
- Assemble just before serving for maximum freshness.
- Tofu bacon and ranch stay fresh in the fridge for 4–5 days.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesWhy This Vegan Cobb Salad Stands Out
✔ Full of protein, fiber, and healthy fats
✔ Totally customizable and meal-prep friendly
✔ Creamy, smoky, crunchy, and fresh—all in one bowl
✔ Makes a stunning centerpiece for lunch or dinner