Vegan Big Mac Salad

Vegan Big Mac Salad tastes like fast food, but it's healthy, vegan, easy to make, and so super delicious! Whether you're vegan or just looking for a healthier take on a classic burger, this salad is a must-try. It tastes just like a Big Mac burger but without the bun! This is a quick and easy weeknight meal and it's also great for meal prepping.

Instead of ground beef, I've used crumbled and seasoned tofu to create a protein-packed base for this salad. To make the tofu super flavorful and meaty, first, sauté some onions and garlic. Then add the tofu crumbles and cook until browned. Then season with soy sauce (for salt, umami, and color), nutritional yeast (for richness and umami), and smoked paprika (for color and smokiness). The finished tofu is meaty and delicious! If you're not into tofu, you can replace it with crumbled tempeh, sliced mushrooms, or any kind of veggie ground that you enjoy.

The rest of the vegan Big Mac salad is prepared with crisp lettuce (you can use ice burg lettuce like is traditional on a Big Mac or romaine lettuce if you prefer). Top with crunchy dill pickles, vegan cheese shreds (I used Violife brand), red onions, and of course, the famous Big Mac Sauce. This vegan version of the iconic fast food burger is sure to satisfy your cravings while keeping things healthy. 

What really takes this salad to the next level is the special sauce. I did a LOT of research on what makes up the Big Mac sauce and based my vegan version of the sauce on the recipe by this former McDonald's corporate chef. The sauce is made up of vegan mayonnaise, sweet pickle relish, Dijon mustard, white vinegar, paprika, garlic powder, and onion powder. If you are looking for a lower-calorie or oil-free version simply swap the vegan mayonnaise with a plain vegan yogurt such as almond or soy yogurt. Now onto the recipe!

How to Make Vegan Big Mac Salad:

For the Tofu Beef.

To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

To cook the tofu: In a large skillet or non-stick pan heat the olive oil over medium-high heat. Add the onion, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.

Reduce the heat to medium and use your hands to crumble the tofu into the pan. Alternatively, you can use a potato masher to break the tofu into crumbles. Cook for about 5 - 10 minutes until the tofu is lightly browned all over. Mix in the nutritional yeast, soy sauce, and smoked paprika. If the tofu is too dry, add a splash of vegetable broth or water as needed. Remove from heat and set aside.

Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown.

For the Big Mac Sauce Salad Dressing:
In a small bowl, mix together the vegan mayonnaise, relish, mustard, vinegar, vinegar, paprika, and garlic powder. If you would like your dressing to be thinner mix in 1 tablespoon of plant-based milk at a time until you reach your desired consistency.

To Assemble the Vegan Big Mac Salad:
Divide the lettuce evenly among 4 bowls. Top with the vegan cheese, pickles, onions, and the tofu beef. Add dressing to taste. Serve right away. If prepping ahead, store the tofu beef, dressing, and salad ingredients separately in the fridge for up to 4 days. Assemble fresh

This Vegan Big Mac Salad...

• tastes like fast food but is way better
• crunchy, fresh, and healthy
• quick and easy to make

More vegan comfort foods made vegan and healthier:

Vegan Egg Roll in a Bowl
Easy Vegan Cheese Fries
The Best Vegan Hamburger Helper
Vegan Spinach & Artichoke Dip
Cheesy Vegan Cauliflower Nachos

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

Print Recipe

5 from 6 votes

Vegan Big Mac Salad

Tastes like fast food, but it's healthy, vegan, easy to make, and so super delicious! Whether you're vegan or just looking for a healthier take on a classic burger, this salad is a must-try. It tastes just like a Big Mac burger but without the bun! This is a quick and easy weeknight meal and it's also great for meal prepping.

Prep Time10 minutes mins

Cook Time15 minutes mins

Tofu press:30 minutes mins

Total Time55 minutes mins

Course : Salad

Cuisine : American

Servings: 4

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the Tofu Beef:

• 1 (350g/ 12.3oz) block extra-firm tofu, drained and pressed (see step 1)
• 1 tablespoon olive oil
• 1 small yellow onion
• 3 cloves garlic
• 2 tablespoons nutritional yeast
• 2 tablespoon soy sauce, (gluten-free if preferred)
• 1 teaspoon smoked paprika
• 1 splash vegetable broth or water

For the Big Mac Sauce Salad Dressing:

• ¾ cup vegan mayonnaise, (see notes for low calorie and oil-free version)
• 3 tablespoons sweet pickle relish
• 1 ½ tablespoon Dijon mustard
• 1 ½ teaspoon white vinegar
• 1 teaspoon paprika
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 1 - 3 tablespoons plant-based milk, (such as oat or soy), if needed

For the Salad:

• 1 head iceberg lettuce or romaine
• 1 cup shredded vegan cheese
• 1 cup sliced dill pickles
• ½ cup sliced red onion

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

PhotosNo Photos

For the Tofu Beef:

• To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 
• To cook the tofu: In a large skillet or non-stick pan heat the olive oil over medium-high heat. Add the onion, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
  
• Reduce the heat to medium and use your hands to crumble the tofu into the pan. Alternatively, you can use a potato masher to break the tofu into crumbles. Cook for about 5 - 10 minutes until the tofu is lightly browned all over. Mix in the nutritional yeast, soy sauce, and smoked paprika. If the tofu is too dry, add a splash of vegetable broth or water as needed. Remove from heat and set aside.

  Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. 
  

For the Big Mac Sauce Salad Dressing:

• In a small bowl, mix together the vegan mayonnaise, relish, mustard, vinegar, vinegar, paprika, and garlic powder. If you would like your dressing to be thinner mix in 1 tablespoon of plant-based milk at a time until you reach your desired consistency.
  

To Assemble the Vegan Big Mac Salad:

• Divide the lettuce evenly among 4 bowls. Top with the vegan cheese, pickles, onions, and the tofu beef. Add dressing to taste. Serve right away. If prepping ahead, store the tofu beef, dressing, and salad ingredients separately in the fridge for up to 4 days. Assemble fresh.
  

Notes

For a lower calorie version: sub some or all of the vegan mayonnaise for plain vegan yogurt (such as almond or soy yogurt).

For an oil-free version: omit the olive oil and instead do a water or broth sauté. Sub the vegan mayonnaise for plain vegan yogurt (such as almond or soy yogurt), or smashed avocado (but note that the dressing will be a brown/green color). Use an oil-free vegan cheese option or omit it.

Tofu substitute: If you do not want to use tofu, you can replace it with crumbled tempeh, sliced mushrooms, or any kind of veggie ground that you enjoy. The seasonings should be adjust to taste as needed.

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 613kcal | Carbohydrates: 30g | Protein: 21g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1494mg | Potassium: 604mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1435IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 4mg

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