Vegan Wendy's Style Cobb Salad

Take your taste buds on a plant-based adventure with this irresistible Vegan Wendy's Style Cobb Salad! Packed with flavor and wholesome ingredients, this recipe reinvents the classic Cobb salad in a vegan-friendly format. Crispy, golden tofu cubes provide a hearty protein boost, while smoky-sweet coconut bacon adds an indulgent crunch. Fresh romaine lettuce is topped with a colorful medley of cherry tomatoes, creamy avocado slices, crunchy cucumbers, tender corn kernels, and a hint of zing from red onion. Finished with a drizzle of velvety vegan ranch dressing, this salad is not only delicious but also quick to prepare, taking just 40 minutes from start to finish. Perfect for meal prepping or serving as a show-stopping centerpiece at your next lunch or dinner. This vegan Cobb salad is proof that wholesome and indulgent can coexist beautifully!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block (14 oz) firm tofu
• 2 tablespoons cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons avocado oil (or other neutral oil)
• 1 cup unsweetened coconut flakes
• 2 tablespoons tamari (or soy sauce)
• 1 teaspoon liquid smoke
• 1 teaspoon maple syrup
• 8 cups (chopped) romaine lettuce
• 1 cup (halved) cherry tomatoes
• 1 large (sliced) cucumber
• 1 large (sliced) avocado
• 1 cup cooked corn kernels
• 0.25 medium (thinly sliced) red onion
• 0.5 cup vegan ranch dressing

Directions

Step 1

Press the tofu: Remove excess water by wrapping the tofu block in a clean kitchen towel and placing it under a weighted object for 10-15 minutes.

Step 2

While the tofu is pressing, prepare the coconut bacon: Preheat your oven to 325°F (165°C). In a bowl, mix the coconut flakes with tamari, liquid smoke, and maple syrup. Spread the flakes evenly onto a parchment-lined baking sheet. Bake for 8-10 minutes, stirring halfway through, until crispy. Keep an eye on them to avoid burning.

Step 3

Dice the pressed tofu into 1/2-inch cubes. In a small bowl, combine cornstarch, paprika, garlic powder, salt, and black pepper. Coat the tofu cubes evenly with this mixture.

Step 4

Heat avocado oil in a skillet over medium heat. Add the coated tofu and cook for 7-10 minutes, turning occasionally, until golden and crispy on all sides. Set aside.

Step 5

Assemble the salad: In a large serving bowl or platter, layer the chopped romaine lettuce, cherry tomatoes, cucumber slices, avocado slices, cooked corn kernels, and red onion slices.

Step 6

Top the salad with the crispy tofu and coconut bacon.

Step 7

Drizzle vegan ranch dressing over the salad or serve it on the side.

Step 8

Toss gently before serving and enjoy your Vegan Wendy's Style Cobb Salad!

Nutrition Facts

Serving size	(1988.5g)

Amount per serving	% Daily Value*
Calories	2372.1

Total Fat 181.6g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 4367.2mg	0%
Total Carbohydrate 161.4g	0%
Dietary Fiber 51.8g	0%
Total Sugars 46.7g
Protein 74.0g	0%

Vitamin D 0IU	0%
Calcium 880.4mg	0%
Iron 17.0mg	0%
Potassium 4338.8mg	0%

*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.

Source of Calories

Fat: 63.4%

Protein: 11.5%

Carbs: 25.1%