This Vegan Cobb Salad recipe features crisp field greens served with bacon-flavored almond slivers, avocado slices, tomatoes, vegan cheese, and egg-like tofu scramble. This salad is more like a main meal. Enjoy a generous drizzle of the dairy-free dill ranch dressing, too!
Here’s a delicious Vegan Cobb Salad to cool off your hot, summer days. And if you’re into the best vegan salads, you should check out my Vegan Seven Layer Salad too. I love to serve some Hibiscus Green Tea on the side and make a real party of it!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Greens. I love romaine lettuce because it’s crispy, however, you can use chopped spinach, field greens, or whichever greens you prefer.
- Veggie Bacon. For this recipe I used my almond bacon slivers recipe, however, you can use whatever veggie bacon you prefer.
- Red Onion. I love the color and flavor of red onions on any salad.
- Avocados. We’ll add a few avocado slices to each salad, for both creaminess and flavor.
- Tomatoes. I’ve had a few bad experiences trying to spear whole cherry tomatoes on a salad. So, that’s why I prefer cherry tomatoes chopped up into bite-size pieces.
- Vegan Chicken. You can use store-bought vegan chicken tenders, or make your own vegan chicken for this salad.
- Tofu Scramble. The traditional version of this salad is served with boiled eggs. That’s why I’m adding a row of tofu scramble that has a delicious flavor and texture you’ll love!
- Vegan Ranch. I want a t-shirt that says, “Everything’s better with Vegan Ranch.” Wouldn’t that be great? That’s why we’re serving this salad with some dill-infused vegan ranch dressing. Or you can follow my recipe for a more traditional vegan ranch.
How to Make Vegan Cobb Salad
- Make the dressing by combining the ingredients in a lidded container. Shake to stir it until well combined.
- Make all the toppings, like tofu scramble.
- Chop the veggies, like tomatoes and avocados.
- Cook vegan chicken in a skillet or microwave, chopping them into bite-size pies.
- Assemble the salads by placing greens into two bowls.
- Top each salad with rows of almond slivers, chopped vegan chicken, vegan tofu scramble, chopped tomatoes, chopped avocados, and shredded cheese.
- Serve immediately with vegan ranch dressing.
Store individual ingredients in separate containers in the fridge for up to 3 days. Once the salad has been prepared, any leftovers can be stored for up to a day. The greens can begin to get soggy once combined with toppings and/or dressing.
What’s the Difference Between a Chef and a Cobb Salad?
There are a lot of similarities between a chef and a cobb salad — both of which have a lettuce base, eggs, cheese, and tomatoes. However, the cobb salad usually boasts a mixture of greens and chopped ingredients layered across the top.
Is Cobb Salad Good For You?
You would think if you’re ordering a salad that it’s good for you, however, a lot of salads, including the Cobb Salad, are loaded with calories, cholesterol, and saturated fat. The IHOP Cobb Salad with Crispy Chicken nutritional analysis shows nearly 1300 calories, has 93g of fat, 27g of saturated fat, 520g of cholesterol, 2350 mg of sodium, and only 5g of fiber.
Alternatively, my vegan Cobb salad has taken those traditional Cobb salad ingredients and veganized them into a healthier version. For example, my vegan Cobb salad has only 579 calories per serving, plus 41g of fat, 7g of saturated fat, ZERO cholesterol, and 1532 mg of sodium.
Cobb salads are really known for having bacon in them which is why I’ve added those smoked almond slivers. You can use oatmeal in place of almond to reduce the fat content in this salad even more.
Vegan Salad Recipes
Looking for more vegan salad ideas? Here are some of my favorites:
And do you know what I love serving on the side of my favorite salads? This dairy-free cornbread. It’s tasty fresh, but can also be turned into croutons to make your favorite salad even better.
Vegan Cobb Salad
- 1 cup meat-free vegan “chicken” strips, thawed*
- 5 cups Spring Mix Salad Blend
- ½ cup Smoky Bacon Flavored Almond Slivers
- 1 cup Easy Vegan Tofu Scramble
- 1 cup cherry tomatoes chopped
- ½ avocado peeled, and chopped
- 1 cup Vegan Cheddar Cheese shredded
Vegan Ranch Dressing
- ½ cup dairy-free milk plain, not vanilla flavored
- ¼ cup vegan plain yogurt
- ¼ cup dairy-free mayo
- 1 teaspoon apple cider vinegar
- 1 tablespoon nutritional yeast flakes optional
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- Pepper to taste
- Make the Vegan Ranch Dressing by combining the non-dairy milk, vegan yogurt, vegan mayo, and apple cider vinegar in a lidded container. Give it a good stir to get everything well combined. Add the nutritional yeast flakes, dried dill, garlic powder, parsley, and salt and stir again. Set aside to let the flavors combine.
- In a skillet or microwave, warm up meat-free "chicken" strips. Chop into bite-size cubes. Set aside to cool a bit.
- Immediately before serving, place the salad leaves mix into two bowls. Top each with rows of Smoky Almond Slivers, chopped meat-free "chicken" strips, Vegan Tofu Scramble, chopped tomatoes, chopped avocados, and shredded cheese.
- Serve with Vegan Ranch Dressing.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.