Vegan Chick-fil-A Inspired Cobb Salad
This Vegan Chick-fil-A Inspired Cobb Salad is a plant-based twist on the classic favorite, packed with vibrant colors, textures, and flavors that are sure to delight. Crispy baked tofu seasoned with smoky paprika and garlic powder replaces grilled chicken, while creamy avocado, sweet corn, crunchy cucumber, and cherry tomatoes form the ultimate fresh veggie medley. Topped with savory vegan bacon bits and protein-rich chickpeas, this salad is as satisfying as it is nutritious. Drizzle it with a zesty vegan ranch dressing, brightened with a squeeze of lemon juice, for the perfect finishing touch. Whether you're craving a hearty lunch, a light dinner, or a flavorful entrée to impress at your next gathering, this wholesome, 100% vegan cobb salad is a delicious and healthy choice. Ready in just 35 minutes, it’s proof that clean eating can be both indulgent and effortless!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 large avocado
- 1 medium cucumber
- 1 cup corn kernels
- 0.5 cup vegan bacon bits
- 1 15 oz can canned chickpeas
- 0.5 medium red onion
- 0.5 cup vegan ranch dressing
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 20 minutes, turning once halfway through, until golden and crispy.
While the tofu is baking, prepare the vegetables: halve the cherry tomatoes, dice the avocado, slice the cucumber, and thinly slice the red onion.
Rinse and drain the canned chickpeas thoroughly.
In a large bowl or on a platter, lay down a bed of mixed salad greens.
Top the greens with rows of baked tofu, cherry tomatoes, avocado, cucumber, corn kernels, vegan bacon bits, chickpeas, and red onion.
In a small bowl, mix the vegan ranch dressing with lemon juice to add freshness and tang.
Drizzle the dressing over the salad or serve it on the side for guests to add as desired.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 40.7 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1946 mg | 150% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4800 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
