Vegan Big Mac Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deconstructed salad inspired by the Big Mac, made with crispy pan-fried tofu instead of beef. It has lettuce, cheese, pickles, and a tangy dressing that mimics the classic burger flavor without the bun. This is quick weeknight fare that also works well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (350g/ 12.3oz) block extra-firm tofu (drained and pressed (see step 1))
- 1 tablespoon olive oil
- 1 small yellow onion
- 3 cloves garlic
- 2 tablespoons nutritional yeast
- 2 tablespoon soy sauce ((gluten-free if preferred))
- 1 teaspoon smoked paprika
- 1 splash vegetable broth or water
- 3/4 cup vegan mayonnaise ((see notes for low calorie and oil-free version))
- 3 tablespoons sweet pickle relish
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 teaspoon white vinegar
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 - 3 tablespoons plant-based milk ((such as oat or soy), if needed)
- 1 head iceberg lettuce or romaine
- 1 cup shredded vegan cheese
- 1 cup sliced dill pickles
- 1/2 cup sliced red onion
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1321mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 308mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.