• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    June 3, 2018 26 Comments

    Vegan Cobb Salad with Blue Cheese Dressing

    2.6K shares
    Jump to Recipe

    Magical things happened in my kitchen today. MAGICAL! I know you may be thinking: "Sam, it's a salad... a good looking salad, sure, but it's just a salad. That's not magical". To which I respond "but you haven't tasted it yet, only then will you know it's magic powers". ~Waves wand, twinkly sounds~ a Vegan Cobb Salad with Blue Cheese Dressing appears...

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    There is magic in this salad. The first touch of magic is with the marinated and baked mushrooms bacon. Chewy, gorgeous mushrooms that burst with salty and smoky deliciousness.

    Then more wizardy takes effect with baked tofu chunks. I made this addition on a total whim and let me tell you, these tofu chunks are the most chicken-like tofu I've ever made. I'm going to have to introduce these babies all on their own in another recipe, because, YUM. Tender, lightly seasoned, and 100% yum.

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    Put it all together to make a salad and what do you got? Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic.

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    To make Vegan Cobb Salad with Blue Cheese Dressing: in a medium bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu into small chunks and add them to the bowl. Toss well to evenly coat.

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    Spread the tofu evenly across one of the baking sheets and bake about 30 minutes, stirring every now and then until lightly golden.

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    Now for the mushrooms, in another medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly combine.

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    Spread the mushrooms slices in a single layer over the remaining baking sheet, and pour over any leftover marinade. Add to the oven along with the tofu and bake for about 20 minutes until dark golden and reduced in size.

    Assemble the salad: on a large platter, evenly spread the romaine lettuce. Top with the smoky mushroom bacon, tender baked tofu, cherry tomatoes, corn kernels, and avocado. I like to display each ingredient separately in a row for a rainbow effect but feel free to display your veggies however you like. Add the vegan blue cheese dressing to taste and garnish with chives.

    Vegan Cobb Salad with Blue Cheese Dressing!! Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. #itdoesnttastelikechicken #veganrecipes #vegansalad #salad

    Print Recipe
    5 from 10 votes

    Vegan Cobb Salad with Blue Cheese Dressing

    Flavour bursting mushroom bacon, tender baked tofu, creamy avocado, juicy cherry tomatoes, sweet pops of corn on a bed of crispy romaine topped with a vegan blue cheese dressing. ← Now THAT is magic. 
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course : Salad
    Cuisine : American
    Servings: 4 as a side (2 as a main)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the tender baked tofu:

    • 2 tablespoons nutritional yeast
    • 1 tablespoon olive oil
    • 1 tablespoon soy sauce
    • ½ teaspoon garlic powder
    • 1 350g block extra-firm tofu, torn into pieces

    For the smoky mushroom bacon:

    • 2 tablespoons olive oil
    • 2 tablespoons soy sauce
    • 1 tabelspoon maple syrup or agave
    • ½ teaspoon liquid smoke
    • 8 oz button mushrooms, sliced

    For the vegan cobb salad:

    • 8 cups romaine or iceberg lettuce, chopped
    • 1 ½ cups grape or cherry tomatoes (225g), halved
    • 1 cup corn kernels, (thawed if frozen)
    • 1 avocado, chopped
    • 1 recipe Easy Vegan Blue Cheese Dressing
    • 2 tablespoons fresh chives, chopped (for garnish)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    To make the tender baked tofu:

    • Preheat your oven to 375F (190C). Line 2 large baking sheets with parchment paper.
    • In a medium bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu into small chunks and add them to the bowl. Toss well to evenly coat. 
    • Spread the tofu evenly across one of the baking sheets and bake about 30 minutes, stirring every now and then until lightly golden.

    To make the smoky mushroom bacon:

    • In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly combine. 
    • Spread the mushrooms slices in a single layer over the remaining baking sheet, and pour over any leftover marinade. Add to the oven along with the tofu and bake for about 20 minutes until dark golden and reduced in size. 

    To assemble the vegan cobb salad:

    • On a large platter, evenly spread the romaine lettuce. Top with the smoky mushroom bacon, tender baked tofu, cherry tomatoes, corn kernels, and avocado. I like to display each ingredient separately in a row for a rainbow effect but feel free to display your veggies however you like. Add the vegan blue cheese dressing to taste and garnish with chives.

    Notes

    • The mushrooms and tofu are great served both hot or cold. 
    • Calories do not include the dressing.

    Nutrition

    Calories: 268kcal | Carbohydrates: 21g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Sodium: 848mg | Potassium: 948mg | Fiber: 8g | Sugar: 5g | Vitamin A: 8810IU | Vitamin C: 19.1mg | Calcium: 43mg | Iron: 2.4mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « Vegan Blue Cheese Dressing
    Vegan Confetti Cake »

    Reader Interactions

    Comments

    1. Judy says

      August 04, 2022 at 10:40 pm

      5 stars
      Finally I've found a Cobb Salad I absolutely love. Wonderful flavors in the salad AND the dressing. Thanks for this great recipe.

      Reply
      • Sam Turnbull says

        August 17, 2022 at 2:35 pm

        So happy you love it Judy!!

        Reply
    2. Wayne Blizzard says

      August 22, 2021 at 4:20 pm

      I loveyour Tofu Bites (basically the tender baked tofu) and make them several times a week, experimenting with different herbs and spices, and sub it for chicken in green salads. I've discovered that using sesame oil as half or all the olive oil somehow imparts a more chickeny flavor.

      Reply
    3. Vicki says

      July 10, 2020 at 6:10 pm

      Which miso paste do you use? We LOVE this salad but I haven’t made the dressing because I don’t know which miso paste to buy. I’ve made this quite a few times as it’s my husbands favorite, especially the mushrooms.

      Reply
    4. Val says

      January 12, 2020 at 9:28 pm

      This is immensely satisfying. I used all the tofu I had for the tender tofu bits so I blended edamame with your superior seasonings to create a dressing of sorts. I will gleefully repeat all components of the meal!! So so yummy and thank you!

      Reply
      • Sam Turnbull says

        January 23, 2020 at 12:43 pm

        You're most welcome, Val! Thrilled you enjoyed it 🙂

        Reply
    5. Amber says

      September 05, 2019 at 11:57 pm

      5 stars
      Fresh yummy salad recipes like this are always appreciated during the SoCal summers! Love it.

      Reply
      • Sam Turnbull says

        September 09, 2019 at 3:01 pm

        So happy you enjoyed it, Amber 🙂

        Reply
    6. Elizabeth says

      April 13, 2019 at 1:50 pm

      I am planning on making this for quite a crowd and wonder if the mushrooms and tofu can be done the day before?

      Reply
      • Sam Turnbull says

        April 17, 2019 at 9:12 am

        Yes, that should work just fine. I hope everyone loves it!

        Reply
    7. Kathy lovett says

      October 08, 2018 at 12:31 pm

      Do you by chance have a recipe for the dressing?

      Reply
      • Sam Turnbull says

        October 09, 2018 at 8:13 am

        Of course, the dressing is linked in the recipe itself, or you can click here.

        Reply
    8. Lauren says

      August 21, 2018 at 3:56 pm

      You've done it again Sam! Delish!!!! You are the reason my family and I have been able to stay vegan for 2 yrs now! You create simple, nutritious and delicious recipes that the whole family can appreciate and enjoy!

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:06 am

        Aww wow, I'm blushing over here! So very happy my recipes are able to help you and your family. Thank you for the lovely compliment 🙂

        Reply
    9. Beth says

      June 10, 2018 at 12:39 am

      5 stars
      Made this salad tonight. It is delicious! Next time, I will add even more mushrooms!

      Reply
      • Sam Turnbull says

        June 11, 2018 at 8:31 am

        Wonderful, so happy you enjoyed it, Beth 😉

        Reply
    10. Eve-Marie says

      June 06, 2018 at 7:34 pm

      Just made all the components of this for tonight’s dinner. I cooked the tofu in my air fryer for 15 minutes at 375’ shaking every 5 minutes, and let me just say, you may have to change the name of your blog

      Reply
      • Sam Turnbull says

        June 08, 2018 at 4:40 pm

        Bahahaha! Love it!! That sounds delicious!

        Reply
    11. Joanne says

      June 05, 2018 at 10:29 am

      5 stars
      LOVE this! What I find amazing is that you are using essentially the same coating for the "chicken" nuggets as you do for the tofu crumbles, but somehow it tastes more like chicken! Made this last night for dinner and it is just great. I have been using your blue cheese dressing pretty often at lunch, so I threw together a siracha dressing instead (Veganese, lime juice, soy milk, cumin, coriander, & Siracha) and the whole thing was delicious. This recipe would be good for casual entertaining in the summer. I always look forward to your new recipes each week - and I am still loving your cookbook! Speaking of which - your waffles freeze very well! I have a defrost setting on my toaster and they are perfect!

      Reply
      • Sam Turnbull says

        June 08, 2018 at 4:23 pm

        Love how much you are paying attention, Joanne! It's all in the little tweaks and the method. Thrilled you enjoyed this recipe so much and my cookbook too!! 😀

        Reply
    12. Scott Hamilton says

      June 04, 2018 at 5:36 pm

      Oh, my. I know a wife who would very much enjoy this...

      Reply
      • Sam Turnbull says

        June 05, 2018 at 8:52 am

        Wonderful!

        Reply
    13. Nikki says

      June 03, 2018 at 3:03 pm

      Have you or anyone else who reads your blog, ever tried making the recipes where you bake things using an air fryer instead? Just wondering, as I live where it is HOT and an oven in the summer is something I try to avoid! 🙂

      Reply
      • Sam Turnbull says

        June 05, 2018 at 8:47 am

        Hi Nikki! I have very limited experience with air fryers, so while I am sure it would work fine, I don't know at what temperatures and how long it would take. Sorry, I can't be more help!

        Reply
    14. Laura says

      June 03, 2018 at 2:52 pm

      Ooh I am so excited about this recipe! I used to LOVE eating Cobb salad, and it's one of the things I've missed the most since going veggie! Thank you for sharing this wizardry with us! xx

      Laura //

      Reply
      • Sam Turnbull says

        June 05, 2018 at 8:46 am

        Hahaha love it!! I hope you love this recipe, Laura 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN