Vegan Chef Salad

Total time50 min

Prep time25 min

Cook time25 min

4.7

(10)

The classic chef salad gets a fully plant-based makeover here, and honestly, it's more satisfying than the original. The real star is the baked tofu — marinated in tamari, smoked paprika, and garlic powder, then roasted until deeply golden and firm at the edges — it delivers that savory, chewy bite that makes this feel like a proper meal rather than a side dish. Vegan deli slices add another layer of hearty protein, while crisp romaine, cherry tomatoes, cucumber, radishes, and creamy avocado bring color and crunch to every forkful. The homemade dressing comes together in minutes with vegan mayo, apple cider vinegar, and dried dill, giving you that tangy, creamy finish without any dairy in sight. Kalamata olives are optional but highly recommended if you want a briny punch that ties everything together. This recipe serves four, making it an easy weeknight dinner or a meal-prep win you can portion out and dress right before eating.

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Ingredients

4 servings

For the baked tofu

1 block (14 oz) extra-firm tofu, pressed and cut into ½-inch slabs
2 tbsp tamari
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder

For the dressing

½ cup vegan mayonnaise
2 tbsp unsweetened plain plant-based milk
1 tbsp apple cider vinegar
1 tsp dried dill
½ tsp onion powder
¼ tsp garlic powder
salt and pepper to taste

For the salad

2 romaine lettuce hearts, chopped (about 8 cups)
4 oz vegan deli slices, cut into thin strips
1 cup cherry tomatoes, halved
1 english cucumber, halved lengthwise and sliced
4 radishes, thinly sliced
1 avocado, pitted and sliced
¼ red onion, thinly sliced
¼ cup pitted kalamata olives, halved (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a small bowl, whisk together the tamari, olive oil, smoked paprika, and garlic powder. Add the tofu slabs and turn to coat on all sides, then arrange in a single layer on the prepared baking sheet.

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