This is the Perfect Vegan 7 Layer Salad Recipe,made just like the kind you love! It features layers of greens, tofu scramble, green onions, peas, veggie bacon, vegan cheddar, and a creamy vegan mayo dressing.
Layer One: Get out the dish you will serve the salad in. I used a Pyrex 3.2-quart container. Tear greens into pieces. Fill the dish with greens until it's nearly full.
Layer Two: Next, cut and discard the root tops off of the green onions. Slice the rest. Spread the sliced green onions evenly over the greens.
Layer Three: Spread the frozen peas on top of the green onions. Use the entire bag to make a thick layer. This creates a barrier between the greens and the toppings, preventing the salad from getting soggy.
Layers Four and Five: Evenly spread the cooled tofu pieces on top of the frozen peas. Next, sprinkle with bacon bits.
Layer Six: Add the shredded vegan cheddar cheese, leaving a little to sprinkle on top.
Layer Seven: Spread the dressing on top of the salad if you're ready to serve dinner. Or refrigerate the salad without the dressing and add it immediately before serving.
For the Creamy Vegan Ranch Dressing
For the Vegan Mayo dressing. Add the dairy-free mayo, yogurt, garlic powder, onion powder, and agave nectar in a small bowl and stir until well combined. Add salt and pepper to taste.
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.Veggie Bacon: Some storebought bacon bits are vegan. I find their flavor quite strong so if I'm using those I will do a light sprinkling of them. Otherwise, I prefer to cook and crumble store-bought veggie bacon or make tempeh bacon.