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Bacon Ranch Brussels Sprouts Salad

Shaved brussels sprouts, with tofu bacon, sliced cherry tomatoes, red onions, and vegan ranch dressing in a glass bowl.

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Vegan bacon ranch shaved brussels sprouts salad is a delicious combination of tofu bacon, creamy plant-based ranch dressing, and veggies. 

Ingredients

Units Scale

Tofu Bacon

  • 10 ounces (280 grams) firm or extra firm tofu
  • 1/4 cup soy sauce or Tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon liquid smoke
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Cashew ranch dressing

  • 1 cup raw cashews
  • 1/2 - 1 cups plant milk (I used oat milk)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 clove minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives

For the salad

  • 2 cups Brussels sprouts
  • 2 cups cherry tomatoes, sliced in half
  • 2 medium red onions, diced

Instructions

Once pressing the tofu, add the cashews to a small bowl and pour boiling water over the top. Set them aside while you make the bacon.

Bacon

  1. Wrap the tofu block between 2 plates and weigh the top down. Press for 10 minutes while you prepare the rest of the ingredients.
  2. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper. Set aside.
  3. Break the tofu into quarters and add it to a food processor with a blending blade. Add the rest of the bacon ingredients. Blend until smooth.
  4. Turn the tofu onto the baking tray and use a spoon to spread it evenly, about ¼ of an inch thick. Place in the center of the oven and bake for 20 -25 minutes until it starts to brown on top.
  5. Carefully remove the baking tray and place a clean sheet of parchment paper over the top. Flip the bacon over and peel away the old parchment paper.
  6. Cut the tofu into slices and then return it to the oven. Bake for another 10-15 minutes until it is fully baked. Let it cool before breaking it into smaller pieces and adding it to the salad.
  7. Place a fresh sheet of parchment paper over the top of the tray and a cutting board over that. Flip everything over, so the board is now at the bottom (use oven mitts if the tray is hot). Remove the board and the top sheet of parchment paper.
  8. Carefully slice the bacon into strips and gently separate them.
  9. Slide the bacon on the parchment paper back onto the baking tray. Continue baking for an additional 5-10 minutes until it is browned.
  10. The bacon gets crispier as it cools, so allow it to sit for a few minutes before cutting or breaking it into bacon bits for the salad.

Cashew ranch dressing

  1. Dain the soaked cashews and add them to a high-speed blender or food processor along with ½ a cup of plant milk, lemon juice, apple cider vinegar, and onion powder.
  2. Blend until smooth, adding more plant milk or a little water to thin it out if necessary.
  3. Transfer the dressing to a small bowl and stir in the black pepper, dill, and chives. The sauce should be of a pourable consistency (not too thick).

Assemble the Salad

  1. For best results, start with dry Brussels sprouts. Cut off the ends and remove discolored outer leaves from the Brussels sprouts. Use a sharp knife, a food processor with a shredding blade, a mandoline, or a box grater to shred them thinly.
  2. Add the Brussels sprouts, diced red onions, cherry tomatoes, and dressing to a large bowl. Mix well.
  3. Cut or tear the bacon into bite-sized pieces and stir it into the salad.
  4. Serve at room temperature. 

Notes

  • Store the leftover salad in an airtight container for 2-3 days. Let it warm to room temperature, and stir in a little lemon juice to spruce it up.
  • Make the bacon and dressing a day or two ahead for meal prep.
  • To make the bacon gluten-free, replace soy sauce with Tamari or coconut aminos.
  • If you don't want tofu bacon, try our vegan bacon bits for a quick, savory fix.
  • For a winter holiday twist, replace the cherry tomatoes with dried cranberries or diced apples.
  • Cashew ranch dressing can also be made with ground sunflower seeds or blanched almonds. 

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