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.
Tofu Cobb Salad with Tangy Ranch Dressing & Quinoa
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.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 663
Protein: 35g
Carbs: 46g
Fat: 37g
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))
Nutritional Information
Calories: 663
Protein: 35g
Carbs: 46g
Fat: 37g
Tofu Cobb Salad with Tangy Ranch Dressing & Quinoa
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.
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Cooking Instructions
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.
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