Vegan Big Mac Salad tastes like fast food, but it’s healthy, vegetarian, easy to make, and super delicious! Whether you’re vegetarian or just looking for a healthy twist on a classic burger, this salad is a must-try. It tastes like a Big Mac burger but without the bun! This is a quick and easy weeknight meal and is also great for meal prep.
Instead of ground beef, I used shredded and seasoned tofu to create a protein-packed base for this salad. First fry some onions and garlic to make the tofu tasty and meaty. Then add the tofu flakes and cook until browned. Then season with soy sauce (for salt, umami, and color), nutritional yeast (for richness and umami), and smoked paprika (for color and smokiness). The finished tofu is meaty and delicious! If you are not into tofu, you can replace it with shredded vegetables.
The rest of the vegetarian Big Mac salad is prepared with crisp lettuce (you can use iceberg lettuce like the traditional Big Mac or romaine lettuce if you prefer). Top with crunchy dill pickles, vegan cheese slices (I used Violife brand), red onion and of course the famous Big Mac sauce. This vegan version of the iconic fast food burger is sure to satisfy your cravings while keeping things healthy.
What really takes this salad to the next level is the special sauce. I did a lot of research on what makes Big Mac sauce and based my vegan version of the sauce on this former McDonald’s corporate chef’s recipe. The sauce is made with vegan mayonnaise, sweet pickle relish, Dijon mustard, white vinegar, paprika, garlic powder, and onion powder. If you’re looking for a low-calorie or oil-free version, simply swap out the vegan mayonnaise with a plain vegan yogurt like almond or soy yogurt. Now come to the recipe!
How to make Vegan Big Mac Salad:
Tofu is for beef.
To prepare the tofu: Prepare the tofu by draining, and then pressing it for 15 to 30 minutes. I like to use my Tofuture tofu press, but you can follow these instructions for a DIY tofu pressing method. Pressing the tofu releases excess water so the tofu can absorb more of the marinade and become more flavorful.
To cook the tofu: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add onion, garlic and ginger. Sauté for about 5 minutes until the onions become translucent and begin to brown.
Turn the heat to medium and use your hands to crumble the tofu in the pan. Alternatively, you can use a potato masher to shred the tofu. Cook for about 5 – 10 minutes until the tofu is lightly browned all over. Mix in nutritional yeast, soy sauce and smoked paprika. If the tofu is too dry, add more vegetable broth or water as needed. Remove from heat and set aside.
Suggestion: Don’t stir the tofu too much, let it cook for a few minutes without stirring to brown the bottom. Stirring too often will make the tofu difficult to brown.
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 want your dressing to be thinner until you reach your desired consistency, mix in the plant-based milk 1 tablespoon at a time.
To assemble the Vegan Big Mac Salad:
Divide lettuce evenly among 4 bowls. Topped with vegan cheese, pickles, onions and tofu beef. Add dressing to taste. Serve immediately. If prepared in advance, store the tofu beef, dressing and salad ingredients separately in the refrigerator for up to 4 days. Freshly collected
This Vegan Big Mac Salad…
- Tastes like fast food but better
- Crunchy, fresh and healthy
- Fast and easy
More vegetarian comfort food makes vegetarian and healthy:
Vegan Egg Rolls in a Bowl
Easy Vegan Cheese Fries
The best vegan hamburger helper
Vegan Spinach and Artichoke Dip
Cheesy Vegan Cauliflower Nachos
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull.
Vegan Big Mac Salad
Tastes like fast food, but it’s healthy, vegetarian, easy to make and very tasty! Whether you’re vegetarian or just looking for a healthy twist on a classic burger, this salad is a must-try. It tastes like a Big Mac burger but without the bun! This is a quick and easy weeknight meal and is also great for meal prep.
Serving:
material
For the Tofu Beef:
- 1 (350g/ 12.3oz) block Extra firm tofu Drain and press (see step 1)
- 1 table spoon olive oil
- 1 small yellow onion
- 3 cloves garlic
- 2 table spoon Nutritional Scream
- 2 table spoon I am Willow (glue-free if preferred)
- 1 teaspoon Smoked paprika
- 1 Splash of vegetable broth or water
For the Big Mac Sauce Salad Dressing:
- ¾ the cup Vegan mayonnaise (See note for low-calorie and oil-free versions)
- 3 table spoon Sweet pickle taste
- 1 ½ table spoon Dijon mustard
- 1 ½ teaspoon white vinegar
- 1 teaspoon Paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon Onion powder
- 1 – 3 table spoon Plant-based milk (such as oats or soy), if needed
For the salad:
- 1 the head Iceberg lettuce or romaine
- 1 the cup Shredded vegan cheese
- 1 the cup Chopped dill pickles
- ½ the cup Chopped red onion
Prevent your screen from going dark
instructions
For the Tofu Beef:
-
To prepare the tofu: Prepare the tofu by draining, and then pressing it for 15 to 30 minutes. I like to use my Tofuture tofu press, but you can follow these instructions for a DIY tofu pressing method. Pressing the tofu releases excess water so the tofu can absorb more of the marinade and become more flavorful.
-
To cook the tofu: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add onion, garlic and ginger. Sauté for about 5 minutes until the onions become translucent and begin to brown.
-
Turn the heat to medium and use your hands to crumble the tofu in the pan. Alternatively, you can use a potato masher to shred the tofu. Cook for about 5 – 10 minutes until the tofu is lightly browned all over. Mix in nutritional yeast, soy sauce and smoked paprika. If the tofu is too dry, add more vegetable broth or water as needed. Remove from heat and set aside.Suggestion: Don’t stir the tofu too much, let it cook for a few minutes without stirring to brown the bottom. Stirring too often will make the tofu difficult to brown.
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 want your dressing to be thinner until you reach your desired consistency, mix in the plant-based milk 1 tablespoon at a time.
To assemble the Vegan Big Mac Salad:
-
Divide lettuce evenly among 4 bowls. Topped with vegan cheese, pickles, onions and tofu beef. Add dressing to taste. Serve immediately. If prepared in advance, store the tofu beef, dressing and salad ingredients separately in the refrigerator for up to 4 days. Freshly gathered.
Comment
For the oil-free version: Skip the olive oil and sauté in a water or broth instead. Sub vegan mayonnaise for plain vegan yogurt (like almond or soy yogurt), or mashed avocado (but remember that the dressing will be brown/green in color). Use an oil-free vegan cheese substitute or omit it.
Tofu Substitutes: If you don’t want to use tofu, you can replace it with shredded tempeh, chopped mushrooms or any type of veggie ground you like. Spices should be adjusted to taste as required.
nutrition
Worship: 1 Servings (recipe makes 4 servings) | Calories: 613kcal | Sugars: 30g | Protein: 21g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Sodium: 1494mg | Potassium: 604mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1435IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 4mg