The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan Cobb Salad with Tofu & Ranch Dressing
A classic salad made easier and vegan! Crunchy gem lettuce and nutty quinoa for the base. Topped with protein-rich tofu, avocado, sweetcorn and tomatoes. Finish with the ultimate ranch dressing, homemade with garlic, almond yoghurt and fresh herbs.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 280g sweetcorn (sweetcorn, water, salt)
- 1 shallot
- 1 unwaxed lemon
- 160g quinoa (quinoa (100%))
- 1 avocado
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 handful of fresh chives
- 1 romaine lettuce
- 200g baby tomatoes
- 1 garlic clove
Nutritional Information
Calories: 548
Protein: 33g
Carbs: 41g
Fat: 27g
Vegan Cobb Salad with Tofu & Ranch Dressing
A classic salad made easier and vegan! Crunchy gem lettuce and nutty quinoa for the base. Topped with protein-rich tofu, avocado, sweetcorn and tomatoes. Finish with the ultimate ranch dressing, homemade with garlic, almond yoghurt and fresh herbs.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan, small bowl, grater
Get the quinoa on
- Add the quinoa and boil for 13-14 mins, until cooked, then drain
Prep the veg
- Halve the tomatoes. Thinly slice the shallot
- Trim and thinly slice the lettuce. Thinly slice the avocado
- Drain the sweetcorn
Cook the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat a large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the tofu and season with a pinch of salt
- Cook for 4-5 mins, turning regularly, until golden
Make the dressing
- Finely chop the chives. Finely grate the garlic
- In a small bowl, combine the yoghurt, mustard, chives, juice from half the lemon and garlic (to taste)
- Season with a pinch of salt
Plate up
- Serve the quinoa in bowls, topped with the tofu, tomatoes, shallot, lettuce, avocado and sweetcorn
- Drizzle the dressing on top and garnish with the remaining lemon wedges
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