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vegan summer cobb salad

Vegan summer Cobb salad

Vegan Summer Cobb Salad with crispy tofu is my new favourite salad recipe. This famous classic in a vegan healthy version.
5 from 1 vote
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Course: Lunch, Main Course
Cuisine: American
Keyword: Easy, salad, Salad dressing, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 419.25kcal
Author: Steina



  • Start by preparing the quick pickled onions. First, slice the onion as thinly as you can. Place the sliced onion in a glass jar. Pour 1 cup of water and ½ cup of apple cider vinegar into the jar and add 1 ½ tsp of salt and 1 tbsp of coconut sugar. Close the jar and shake it well. Let sit at room temperature for 1 hour.
  • To make the vinaigrette, pour ½ cup of olive oil into a jar, add 2 tbsp of red wine vinegar and 1 tbsp of dijon mustard. Then add ½ tsp of italian garlic seasoning, ¼ tsp of salt and ¼ tsp of pepper. Close the jar tightly and shake well to blend all the ingredients.
  • To make the tofu, start by rinsing and drying the tofu. Then cut the tofu into small cubes and add them to a bowl. Add ½ tsp vegan bouillon powder, ½ tsp nutritional yeast, ½ tsp pepper and garlic steak seasoning, ¼ tsp salt and ¼ tsp black pepper. Mix well to coat all the tofu cubes with the spices. Add 2 tbsp of cornstarch and mix again to coat the tofu. Shallow fry the tofu cubes in 2 tbsp of vegetable oil for 15 minutes, turning the tofu cubes gently to get them all evenly golden and crispy.
  • Add the crispy salad leaves to a bowl, top with the tomatoes, cucumber and pecan nuts. Top with the quick pickled onion and drizzle some red wine and dijon vinaigrette over the salad before serving.


Serving: 1serving | Calories: 419.25kcal | Carbohydrates: 15.8g | Protein: 12.5g | Fat: 42.3g | Sodium: 1056.25mg | Sugar: 6g
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