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

Cook Time: 20

Total Time: 30

Servings: 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.

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