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The Perfect Vegan Seven Layer Salad
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Vegan Seven Layer Salad

This is the Perfect Vegan Seven Layer Salad, made just like the kind you love, but veganized to taste just as good and more heart-friendly too!
Course Salad
Cuisine American
Keyword Vegan Seven Layer Salad
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 14
Calories 321kcal
Author Namely Marly

Ingredients

Tofu Scramble

  • 15 oz extra firm tofu drained
  • 1 teaspoon olive oil
  • 1 teaspoon Mrs. Dash garlic & herb seasoning
  • teaspoon turmeric
  • 2 tablespoons nutritional yeast flakes
  • dash of salt

Vegan Seven Layer Salad

  • 4 - 5 cups mixed greens washed, patted dried, & long stems removed
  • 3 - 7 green onions washed and sliced
  • 10 oz bag frozen peas
  • ½ cup bacon bits (I used Bacos because they are vegan or Bacon-Flavored Almond Slivers
  • cups package Daiya Shredded Cheddar Cheese

Creamy Vegan Ranch Dressing

  • 2 cup dairy-free mayo
  • ½ cup plain coconut yogurt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons agave nectar or maple syrup,
  • ½ teaspoon salt
  • teaspoon pepper freshly cracked is best

Instructions

For the Tofu Scramble

  • Remove the tofu from the container. Press the tofu by wrapping in paper towels (or dish cloth).Place on a plate and place something with a little bit of weight on top. Allow to sit for a few minutes to drain excess liquid from the tofu. Or use a tofu press.
  • Add the olive oil to a skillet over medium heat. Place the block of tofu in the skillet and use a spatula to break it into pieces. Cook over medium heat for about 1 minute. Add Mrs. Dash, nutritional yeast flakes, turmeric and salt and stir until the tofu is well coated. Cook the tofu over medium heat for 10 - 12 minutes, occasionally stirring to keep the seasonings mixed and to prevent the tofu from browning.
  • Once it's done, turn the heat off and set aside to cool momentarily before placing in a lidded bowl. Place this in the fridge to cool while you prepare the rest of the salad.

For the Vegan Seven Layer Salad

  • Get out the dish you will serve the salad in. I used a Pyrex 3.2 quart container. Tear mixed greens into pieces. Fill the dish with mixed greens until it's nearly full.
  • Next get out the green onions Remove tops, and slice the rest; I use as much of the green onions as I can with this recipe. Spread the sliced green onions evenly over the greens. Two layers down, five to go!
  • Spread the frozen peas on top of the green onions. I use the entire bag so the frozen peas layer is thick enough to create a barrier between the greens and the toppings. This prevents the toppings from getting soggy. That means if you're lucky enough to have any leftovers, the salad will still taste great the next day.
  • Evenly spread the cooled tofu pieces on top of the frozen peas. Next sprinkle with bacon bits. My mom uses a lot of bacon bits, but I just do a small sprinkling because I think their flavor can be overwhelming. I like a bit of that smoky taste, but not too much. You can choose what works best for you.
  • The next layer is the shredded vegan cheddar cheese. Cover the salad with the package of shredded cheese, leaving a little left over to sprinkle on top.

For the Creamy Vegan Ranch Dressing

  • For the Vegan Mayo dressing. Add the dairy-free mayo, coconut yogurt, garlic powder, onion powder, and agave nectar in a small bowl and stir until well combined. Add salt and pepper to taste. You can add this dressing to the salad right away if you're ready to serve dinner or you can refrigerate the salad without dressing and add the dressing immediately before serving.
  • Top with additional chopped onions, bacon bits or a little bit of the remaining cheddar cheese for garnishing.

Notes

I used Daiya Cheddar, but you can also use Follow Your Heart cheddar cheese. I can find these in the health food section of my local grocery store, but they're also typically available at most health food stores.

Nutrition

Calories: 321kcal | Carbohydrates: 12g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 468mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 9.2mg | Calcium: 34mg | Iron: 0.9mg