Build Your Own Vegan Chef Salad Bar
Recipe type: Entree, Side
Serves: one salad or a whole salad bar
dairy, egg, oil, and gluten free, vegan
  • 14-28 ounces plain tofu cubes / Crispy Air Fried Tofu / seasoned baked tofu
  • 1 large bunch fresh baby spinach, washed
  • 1-2 containers fresh organic spring mix
  • crumbly vegan cheese (goat cheese or cream cheese)
  • 1 pint fresh cherry tomatoes, washed
  • 1-2 heads fresh broccoli, washed and trimmed
  • 1 -2 fresh whole avocado
  • 1-2 cups Celery Ranch Dressing
  • sunflower seeds or other nut
  • sea salt and fresh cracked pepper
  1. Prepare tofu.
  2. Chop or rip salad greens into bite size pieces.
  3. Using fork, crumble cheese into small pieces (or grate a shreddable cheese).
  4. Chop or break broccoli trees into small bite size pieces.
  5. Remove pit from avocado. Slice into strips or cubes.
  6. Prepare dressing.
  7. Salad Bar Assembly: Slice tofu and place in serving bowl / plate, with serving fork. Arrange greens and spinach into large serving bowls with serving forks / tongs. Add crumbled / grated cheese to small bowls, with small serving spoon. Set cherry tomatoes in serving container with small serving spoon / fork. Add broccoli pieces to serving bowls with serving utensil. Leave sliced / cubed avocado in "shell" on a serving plate, or remove from "shells" and transfer to serving plate, with serving utensil. Pour dressing into at least two pouring vessels, sitting on a plate to catch drips. Pour sunflower seeds / nuts into small bowls, with small serving spoons. Set out salt and pepper grinders / shakers. Stack plates, napkins, and forks on one end of salad bar.
  8. Single Salad Assembly:
  9. Layer spinach and spring mix greens in bowl.
  10. Top with remaining ingredients and dressing.
  11. Enjoy immediately!
Recipe by spabettie at