Ultimate Vegan Cobb Salad
This high-protein Cobb salad is a plant-based twist on the classic. It features fresh veggies, eggy tofu, "bacon" crumbles, and a tangy vinegar dressing. Customize it with your favorite additions or dressing!
Servings: 4
Ingredients
- 1 large head romaine*
- 2-3 roma tomatoes
- 1/2 cup red onion
- 1 large avocado
- 1 cup chickpeas, cooked
- 1 batch Eggy Tofu
For the vegan "bacon" bits:
- 1 cup nuts (cashews, pecans, or walnuts**)
- 1 Tbsp. tamari
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. pure maple syrup (optional)
For the dressing:
- 1/4 cup red wine vinegar
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 2 Tbsp. nutritional yeast
- 1 Tbsp. pure maple syrup
- 2 tsp. white miso
- 1 tsp. Italian seasoning
- 2 Tbsp. water
Instructions
- Prepare the "bacon" bits: Preheat oven to 350°F (180°C). In a small food processor, lightly pulse the nuts a couple times. (Leave them in bits, not too small or fine.) Then in a small bowl, add the nut crumbles with tamari, smoked paprika, onion powder, and maple syrup if using. Toss well to combine. (Feel free to add a tiny dash more tamari or even liquid smoke.) Line a baking sheet with parchment paper and spread out the nut mixture. Bake for 7-8 minutes, stirring halfway through. (They're soft when they come out of the oven, and gradually harden.) Set aside to cool.
- Make the eggy tofu: Prepare the Eggy Tofu. (Use the stovetop method or oven method - your choice! I often place them in the oven after the "bacon" bits cook.)
- Make the dressing: Add all dressing ingredients to a small high-speed blender. (I use a Nutri-Bullet which works great.) Blend for about 20 seconds, then set aside.
- Prepare the veggies: Chop the romaine, dice the tomatoes, and thinly slice the red onion. Dice the avocado (pit and peel removed).
- Assemble it: Cobb salad is often laid out in neat rows (as shown in the photos), but you can toss it all together like a chopped salad if you prefer. Or set out all the ingredients like a salad bar and let everyone assemble their own bowls. Then finally, drizzle some dressing over the top.
Notes
*Romaine: This is about 6-7 cups chopped. (Use one large or two small/medium heads.)
**Nuts: I use a combination of cashews, pecans, and walnuts. (One-third cup of each, all raw and unsalted.) But you can use all of one or pick two.
Dressing: The recipe makes about 1 cup (just under). Feel free to swap in your own favorite dressing however.
Lower-fat options: Omit the nut "bacon" bits, or replace it with a lower-fat alternative. Substitute the avocado with cucumber, carrots, roasted beets, or other veggie. Swap in this oil-free Crispy Baked Tofu instead of the Eggy Tofu.
Nutrition Per Serving (Estimate)
Calories: 545 kcal | Carbohydrates: 39 g | Protein: 25 g | Fat: 33 g | Saturated Fat: 4 g | Polyunsaturated Fat: 19 g | Monounsaturated Fat: 10 g | Potassium: 919 mg | Fiber: 14 g | Sugar: 10 g | Vitamin A: 1219 IU | Vitamin C: 22 mg | Calcium: 267 mg | Iron: 5 mg
