Go Back
–+ servings
5 from 1 vote
Two Plates of Vegan Spinach Salad with jar of Dressing and Forks on the Side
Print
Vegan Spinach Salad with Avocado Ranch and Chickpea Bacon
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This meal-worthy vegan spinach salad has pan-fried lemon tofu, creamy avocado ranch and crispy bacon roasted chickpeas.

Course: Entree
Cuisine: American
Servings: 4
Author: Alissa
Ingredients
For the Avocado Ranch
  • 1 ripe avocado
  • 3 garlic cloves minced
  • ¼ cup chopped fresh parsley
  • 2 tbsp. chopped fresh chives
  • ¼ cup + 2 tbsp. unflavored soy or almond milk
  • 3 tbsp. lemon juice about 1 lemon
  • 1 tbsp. apple cider vinegar
  • ¼ tsp. onion powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
For the Lemon Tofu (Optional)
  • 1 lb. extra firm tofu drained and pressed at least 30 minutes
  • ½ tbsp. olive oil
  • 3 tbsp. lemon juice about 1 lemon
  • dash salt
  • dash pepper
For the Spinach Salads
  • 8 cups baby spinach
  • 1 batch bacon roasted chickpeas
  • 2 scallions chopped
Instructions
Make the Avocado Ranch
  1. Place avocado in food processor or blender. Blend until smooth.
  2. Add garlic, parsley and chives. Pulse a few times to blend.
  3. Add milk, lemon juice, vinegar, onion powder, salt and pepper. Blend until smooth.Add a few dashes more of milk and blend again if the mixture seems too thick.
Make the Lemon Tofu
  1. Cut tofu into ½ inch thick slabs.
  2. Coat a large skillet with olive oil and place over medium-high heat. Arrange tofu slabs in a single layer. Cook about 5 minutes, until lightly browned on bottoms.
  3. Flip and cook about 5 minutes on opposite sides, until lightly browned.
  4. Drizzle lemon juice over tofu and cook about 1 minute, until liquid has evaporated.
  5. Sprinkle with salt and pepper. Remove from heat.
Assemble the Spinach Salads
  1. Divide spinach on plates. Top with tofu, bacon roasted chickpeas, scallions and avocado ranch.