Vegan Big Mac Salad
Tastes like fast food, but it's healthy, vegan, easy to make, and so super delicious! Whether you're vegan or just looking for a healthier take on a classic burger, this salad is a must-try. It tastes just like a Big Mac burger but without the bun! This is a quick and easy weeknight meal and it's also great for meal prepping.
My Notes:
Servings:
Ingredients
For the Tofu Beef:
- 1 12oz block(s) extra-firm tofu drained and pressed (see step 1)
- 1 tablespoon(s) olive oil
- 1 small yellow onion
- 3 clove(s) garlic
- 2 tablespoon(s) nutritional yeast
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 1 teaspoon(s) smoked paprika
- 1 splash vegetable broth or water
For the Big Mac Sauce Salad Dressing:
- 3/4 cup(s) vegan mayonnaise (see notes for low calorie and oil-free version)
- 3 tablespoon(s) sweet pickle relish
- 1 1/2 tablespoon(s) Dijon mustard
- 1 1/2 teaspoon(s) white vinegar
- 1 teaspoon(s) paprika
- 3/4 teaspoon(s) garlic powder
- 3/4 teaspoon(s) onion powder
- 1 - 3 tablespoon(s) plant-based milk (such as oat or soy), if needed
For the Salad:
- 1 head(s) iceberg lettuce or romaine
- 1 cup(s) shredded vegan cheese
- 1 cup(s) sliced dill pickles
- 1/2 cup(s) sliced red onion
Instructions
For the Tofu Beef:
- To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.Â
- To cook the tofu: In a large skillet or non-stick pan heat the olive oil over medium-high heat. Add the onion, and garlic, and sauté for about 5 minutes until the onions turn translucent and begin to brown.
- Reduce the heat to medium and use your hands to crumble the tofu into the pan. Alternatively, you can use a potato masher to break the tofu into crumbles. Cook for about 5 - 10 minutes until the tofu is lightly browned all over. Mix in the nutritional yeast, soy sauce, and smoked paprika. If the tofu is too dry, add a splash of vegetable broth or water as needed. Remove from heat and set aside.Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown.Â
For the Big Mac Sauce Salad Dressing:
- In a small bowl, mix together the vegan mayonnaise, relish, mustard, vinegar, vinegar, paprika, and garlic powder. If you would like your dressing to be thinner mix in 1 tablespoon of plant-based milk at a time until you reach your desired consistency.
To Assemble the Vegan Big Mac Salad:
- Divide the lettuce evenly among 4 bowls. Top with the vegan cheese, pickles, onions, and the tofu beef. Add dressing to taste. Serve right away. If prepping ahead, store the tofu beef, dressing, and salad ingredients separately in the fridge for up to 4 days. Assemble fresh.
Notes
For a lower calorie version: sub some or all of the vegan mayonnaise for plain vegan yogurt (such as almond or soy yogurt).
For an oil-free version: omit the olive oil and instead do a water or broth sauté. Sub the vegan mayonnaise for plain vegan yogurt (such as almond or soy yogurt), or smashed avocado (but note that the dressing will be a brown/green color). Use an oil-free vegan cheese option or omit it.
Tofu substitute: If you do not want to use tofu, you can replace it with crumbled tempeh, sliced mushrooms, or any kind of veggie ground that you enjoy. The seasonings should be adjust to taste as needed.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 613kcal | Carbohydrates: 30g | Protein: 21g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1494mg | Potassium: 604mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1435IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 4mg
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