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…
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.
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.
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.
Spread the tofu evenly across one of the baking sheets and bake about 30 minutes, stirring every now and then until lightly golden.
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.
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.
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.
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 350g block extra-firm tofu, torn into pieces
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tabelspoon maple syrup or agave
- 1/2 teaspoon liquid smoke
- 8 oz button mushrooms, sliced
- 8 cups romaine or iceberg lettuce, chopped
- 1 1/2 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)
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.
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.
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.
- The mushrooms and tofu are great served both hot or cold.
- Calories do not include the dressing.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Bon appetegan!
Sam.
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!
You’re most welcome, Val! Thrilled you enjoyed it 🙂
Fresh yummy salad recipes like this are always appreciated during the SoCal summers! Love it.
So happy you enjoyed it, Amber 🙂
I am planning on making this for quite a crowd and wonder if the mushrooms and tofu can be done the day before?
Yes, that should work just fine. I hope everyone loves it!
Do you by chance have a recipe for the dressing?
Of course, the dressing is linked in the recipe itself, or you can click here.
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!
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 🙂
Made this salad tonight. It is delicious! Next time, I will add even more mushrooms!
Wonderful, so happy you enjoyed it, Beth 😉
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
Bahahaha! Love it!! That sounds delicious!
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!
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!! 😀
Oh, my. I know a wife who would very much enjoy this…
Wonderful!
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! 🙂
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!
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 //
Hahaha love it!! I hope you love this recipe, Laura 🙂