Easy Vegan Cobb Salad with Ranch Dressing
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This vegan Cobb salad has all the satisfying textures and crave-worthy flavors of the real thing! Served with creamy ranch, this salad is meant to be the main.
It’s easy to understand why the Cobb salad, which was said to be named after the owner of the Brown Derby restaurant, Robert Cobb, is beloved by many.
It’s a hearty and satisfying combination of refreshing vegetables, savory bacon, chicken, and eggs served with red wine vinaigrette.
The good news is this vegan version keeps things simple, just like Cobb did when creating his famous salad.
You won’t miss the bacon, chicken, or eggs!
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Craving some chicken with this all-veggie version of the Cobb salad? Try our vegan buffalo chicken wings or fried chicken!
Why You’ll Love This Vegan Cobb Salad Recipe
- This vegan Cobb salad is hearty enough to serve as a main dish for lunch or dinner. Don’t forget the creamy dressing!
- This plant based Cobb salad is customizable and adaptable! Feel free to add your favorite produce or swap salad ingredients based on what’s available.
- You can meal prep the components of this veggie Cobb salad, so it’s ready to toss together whenever hunger strikes!
Ingredients And Substitutions
Crisp Romaine lettuce – Vegan Cobb salad features a base of lettuce.
Corn kernels – We’ll keep things quick and easy with canned sweet corn, but you can scrape fresh corn right off the cob!
Cherry tomatoes – Add fresh tomatoes for a pop of sweetness in every forkful.
Red onion – I think red onion’s sharp flavor makes it the perfect onion for this tofu Cobb salad.
Avocado – Lends richness and creaminess.
Roasted chickpeas – They make a delightful addition to the salad with their crispy, slightly tender texture! White beans also work if chickpeas are unavailable.
Baked tofu chunks – You can use store-bought or bake this meat alternative yourself!
Radishes – Their crunchiness feels right at home in this vegan Cobb salad.
Vegan homemade ranch dressing – A refreshing way to dress this dairy free Cobb salad.
Salt and pepper – Don’t forget to taste and season your salad. Feel free to toss in some fresh herbs if you want!
Parsley – You can also garnish the hearty salad with green onions.
Tips For Making This Recipe
Roast the Chickpeas Yourself
Rinse, drain, and pat canned chickpeas dry with paper towels. Toss them with olive oil, salt, and pepper, arrange them on a parchment paper lined-baking sheet, and roast the chickpeas at 350°F for 20 minutes or until they’re dry and crispy.
Bake Tofu From Scratch
Drain and pat dry a block of extra-firm tofu. Cut it into 1/2 inch cubes, and toss with nutritional yeast, salt, pepper, and other spices you like. Spread them out on a baking sheet with parchment paper, and bake at 375°F for 30 minutes, stirring occasionally until they’re lightly golden.
Try the Salad with Red Wine Vinaigrette
Red wine vinaigrette will also be delicious with this hearty vegan Cobb salad! Just combine half a cup of extra virgin olive oil, 1/3 cup of red wine vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Feel free to adjust the amounts to your taste!
Tofu Cobb Salad Recipe FAQs
What is a good substitute for bacon in vegetarian Cobb salad?
For a meatless Cobb salad, you can substitute bacon with vegan bacon made from tempeh.
What is a good substitute for chicken in plant based Cobb salad?
Seitan‘s meaty texture and subtle flavor make it an excellent chicken substitute! You can also season your chickpeas with poultry seasoning.
What veggies do you put on a Cobb salad?
This vegetable Cobb salad is already packed with hearty veggies, but to add more texture and flavor, add cucumber, artichoke hearts, or bell peppers.
How long does Cobb salad last in the fridge?
This veggie Cobb salad can be stored in an airtight container in the fridge for 3 to 4 days. After that, the components may start to get soggy.
Can you meal prep a vegan Cobb salad?
Yes! Just store the components in separate airtight containers in the fridge to keep the veggies from getting soggy.
More Delicious Vegan Salad Recipes
- Copycat Cafe Rio Veggie Salad
- Vegan Potato Salad
- Quinoa Black Bean Salad
- Vegan Street Corn Salad
- Spiced Chickpea Kale Salad
I found this recipe for Vegan Creamy Southwest Dressing that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Cobb Salad
Equipment
Ingredients
- 5 oz Romaine lettuce
- 1 cup corn kernels
- 1 cup cherry tomatoes, sliced in half
- 1/2 small red onion, diced
- 1 avocado, sliced
- 1 cup roasted chickpeas
- 1 block baked tofu, cubed
- 1/2 cup radishes, sliced
- 1/2 cup vegan ranch dressing
- Salt to taste
- Pepper to taste
- Parsley, freshly chopped for garnish
Instructions
- Add the fresh Romaine lettuce in individual serving bowls.
- Arrange the remaining veggies on top of the lettuce.
- Drizzle with vegan ranch dressing and season with salt and pepper.
- Add chopped parsley on top and serve.
Notes
- Rinse, drain, and pat canned chickpeas dry with paper towels. Toss them with olive oil, salt, and pepper, arrange them on a parchment paper lined-baking sheet, and roast the chickpeas at 350°F for 20 minutes or until they’re dry and crispy.
- Drain and pat dry a block of extra-firm tofu. Cut it into 1/2 inch cubes, and toss with nutritional yeast, salt, pepper, and other spices you like. Spread them out on a baking sheet with parchment paper, and bake at 375°F for 30 minutes, stirring occasionally until they’re lightly golden.
- Red wine vinaigrette will also be delicious with this hearty vegan Cobb salad! Just combine half a cup of extra virgin olive oil, 1/3 cup of red wine vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Feel free to adjust the amounts to your taste!
PIN FOR LATER!
Thanks for sharing this amazing recipe. What if I use regular tomatoes? Will it has same nutritional benefits.
I’m so happy you’re going to try this recipe! Yes, you can definitely use regular tomatoes – the nutritional benefits will vary slightly between the two tomatoes, as each variety offers different antioxidants.
I’ve been a little hesitant to try chickpeas, but I saw this recipe and it looked too good not to try. Everything together was delicious. I was wondering if there is a brand of tofu you personally love? The one I tried was just ok. But I appreciate the baking suggestion in the recipe!
You just made my day!! I’m so happy you gave it a try. Chickpeas are one of my staples, and I’m thrilled you tried something you were previously hesitant about. I hope this opens new doors to more recipes that include them. As for tofu, I generally use Simple Truth (Kroger) brand, but Azumaya is another one I’ve had often. As far as ones already baked, I can’t find the brand out there that I’ve tried, but there are many good already marinated ones.