If you’ve ever shown up to a Fourth of July gathering wondering what on earth you’re going to eat (besides potato chips and a stray fruit salad), you’re not alone. Big summer parties can be tough to navigate when you’re plant-based or trying to add more veggies to your plate, especially when the menu leans heavy on burgers, brats, and mayo-laden sides.
But here’s the thing: it doesn’t have to be stressful, and no one even has to know your dish is plant-based.
One of my favorite tricks is to show up with something that looks gorgeous, tastes amazing, and totally blends in with the party spread. That way, you’re not just covered for yourself — you’re sneaking a delicious, nourishing option onto the table for everyone to enjoy.
Enter: the Plantiful Cobb salad.
This recipe has all the color, crunch, and flavor of a classic Cobb, but it’s completely plant-based — and perfect for picnics, potlucks, or backyard barbecues. Plus, it highlights some of the best seasonal produce we’re seeing locally right now — corn, radishes, tomatoes, and leafy greens (which have stuck around a little longer thanks to all the rain we’ve had these past couple of weeks).
Drop this salad on the table, and just watch it disappear — no big announcements, no “plant-based” disclaimers necessary.
Plantiful Cobb Salad
Serves 8–10
For the salad:
- 1 pint cherry tomatoes (about 24–30), halved
- 4 large ears of corn, kernels cut off the cob
- 2 (15-ounce) cans kidney beans or chickpeas, drained and rinsed
- 16 ounces spring mix or your favorite leafy greens
For the tofu bacon:
- 12 ounces extra-firm tofu, cut into ⅛-inch slices, then into thirds
- ¼ cup soy sauce (tamari or coconut aminos work too)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
For the vegan ranch:
- ¾ cup vegan mayo (Veganaise or your favorite brand)
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ½ teaspoon dried dill or 1 tablespoon fresh, finely chopped
- ½ teaspoon dried parsley or 1 tablespoon fresh, finely chopped
Make the vegan ranch:Whisk all ingredients together in a small bowl. Taste and adjust seasoning as needed. For a thinner dressing, add a splash of water until it reaches your desired consistency.
Make the tofu bacon:
In a shallow dish, whisk together soy sauce, maple syrup, olive oil, smoked paprika, and garlic powder. Add sliced tofu and gently toss to coat. Let marinate for at least 15 minutes. Cook in a skillet over medium heat until crispy and browned, flipping once (about 3–4 minutes per side).
Short on time? You can also skip the homemade tofu bacon and pick up your favorite prepared vegan bacon — crumble it on top and call it good.
Pro Tip: That crispy tofu bacon? It’s also amazing layered into a TLT — tofu, lettuce, and tomato — sandwich. Toast some bread, slather on a little extra vegan mayo (or avocado), pile on those summer tomatoes, and you’ve got another sneaky plant-powered win.
Assemble the salad:Layer your greens on a large platter or bowl. Arrange tomatoes, radishes, onion, corn, and kidney beans over the top. Drizzle with vegan ranch and pile on the tofu bacon (or store-bought version). Set it on the table, step back, and watch the magic happen — trust me, this one goes fast.
Bonus tip: Grilling tofu for your cookout?Turns out, you can grill tofu, and it’s one of the easiest ways to upgrade your Fourth of July plate — especially if you use a local favorite like The Old Capitol Tofu “The Firmest.” It’s honestly the best tofu I’ve ever used, and there’s no need to press it. Just drain, pat dry, slice, and marinate using the same mixture as the tofu bacon (soy sauce, maple syrup, olive oil, smoked paprika, garlic powder). Toss it on a hot grill for 3–4 minutes per side until charred and golden. It’s simple, satisfying, and even the meat-eaters will want to steal bites.
Big parties don’t have to mean stressing over food choices — show up with something beautiful, secretly plant-powered, and totally satisfying, and you’ll be set.
Mariah Andrews is a plant-based innovator, founder of The Plantiful Pantry, cookbook author, and food service director at Prairiewoods Franciscan Spirituality Center. She loves creating simple, nourishing meals inspired by her family and the food grown by local farmers near her home in Mount Vernon
