Vegan recipe

Vegan Smoked Tofu Cobb Salad Bowl

Prep 10 mins
Cook 10 mins
Serves 2

Mix up your lunchtime salad with this protein-packed salad bursting with flavour. Homemade vegan ranch dressing with bbq sauce is a great pairing for Cauldron Smoked Tofu Pieces.

Smoked Tofu Pieces Find out more


For the salad:
1 pack of Cauldron Smoked Tofu Pieces
1 tbsp olive oil
1 corn on the cob
60 g mixed salad leaves
250g pack of pre-cooked quinoa
1 avocado, sliced
8 cherry tomatoes, halved
100 g black beans, drained and rinsed
1 tbsp chopped chives

For the vegan ranch dressing:
3 tbsp vegan mayonnaise
1 tbsp apple cider vinegar
½ tbsp bbq sauce
½ tsp onion powder
½ tsp garlic powder
¼ tsp paprika


  1. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the Cauldron Smoked Tofu Pieces and the corn on the cob and fry for 5 minutes, turning the tofu once and the corn occasionally.
  2. Remove the tofu and fry the cob for a further 5 minutes or until charred. Carefully slice the kernels from the corn cob and set aside.
  3. To make the ranch dressing, combine all ingredients and mix together.
  4. To assemble the salad, dress a large serving bowl with the mixed salad leaves, followed by the cooked quinoa, sliced avocado, cherry tomatoes, black beans and chives. Scatter with the Cauldron Smoked Tofu Pieces and charred corn and drizzle with vegan ranch dressing to serve.