Tofu Cobb Salad with Tangy Ranch Dressing & Quinoa

Serving size

1 person 2 people 4 people

Ingredients

1 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 shallot
140g sweetcorn

(sweetcorn, water, salt)
1 unwaxed lemon
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
80g quinoa

(quinoa (100%))
1 little gem lettuce
1 avocado
1 handful of fresh chives
2 mixed vine tomatoes
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 garlic clove

Allergens

Contains: Mustard, Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	663Kcal
	431kJ	2772kJ
Fat	5.8g	37g
of which saturates	1.1g	6.9g
Carbohydrates	7g	46g
of which sugars	2.2g	14g
Protein	5.4g	35g
Salt	0.15g	0.97g
Fibre	2.4g	16g

Ingredients

80g quinoa (use half)

(quinoa (100%))
1 garlic clove (use half)
1 avocado (use half)
1 handful of fresh chives (use half)
1 little gem lettuce (use half)
2 mixed vine tomatoes (use half)
1 shallot (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 unwaxed lemon (use half)
1 tsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
140g sweetcorn (use half)

(sweetcorn, water, salt)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))

Allergens

Contains: Mustard, Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	663Kcal
	431kJ	2772kJ
Fat	5.8g	37g
of which saturates	1.1g	6.9g
Carbohydrates	7g	46g
of which sugars	2.2g	14g
Protein	5.4g	35g
Salt	0.15g	0.97g
Fibre	2.4g	16g

Back

Vegan Ready in 20 High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Tofu Cobb Salad with Tangy Ranch Dressing & Quinoa

Prep time: 20 mins

Total time: 20 mins

Cuisine: American

Food group: Vegan

A classic salad made easier and vegan! Crunchy gem lettuce and nutty quinoa topped with avo, corn, and tomatoes. Add an ultimate ranch dressing of fresh herbs, garlic, and almond yoghurt. All the flavour with half the time - and effort.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a large frying pan, a grater & a small bowl

Get the quinoa on

Add the quinoa and boil for 13-14 mins, until cooked, then drain.

Prep the veg

Roughly chop the tomatoes into bite-sized pieces. Thinly slice the shallot.
Trim and thinly slice the lettuce. Thinly slice the avocado.
Drain the sweetcorn.

Golden tofu

Drain the tofu, pat dry with paper towel and cut into 2cm cubes.
Heat a large frying pan with 1 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

Quarter the lemon. Finely chop the chives (save a pinch of both for garnish).
Finely grate the garlic and place into a small bowl along with the yoghurt, chives, juice from 2 lemon wedges and Dijon mustard (to taste). Season with a pinch of salt and mix well.

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 and herbs.