Go Back
+ servings
My Darling Vegan
Vegan Cobb Salad

This Vegan Cobb Salad has it all! It is made with tempeh bacon, chicken-spiced chickpeas, eggy tofu, avocado, cucumber, and fresh tomatoes all served over a bed of fresh Romaine lettuce. Enjoy for a hearty lunch or light and refreshing dinner. 

2.6 from 5 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
30 mins
Total Time:
30 mins
 
Course: Salad
Cuisine: Vegan, Gluten-Free
Keyword: Vegan Cobb Salad
Servings: 2 people
Calories: 350 kcal
Author: Sarah McMinn
Ingredients
Vegan Cobb Salad
  • 1/2 head of romaine lettuce, chopped
  • 4 strips tempeh bacon, homemade or store-bought
  • 4 oz. eggy tofu, recipe follows
  • 1/2 cup Poultry-Spiced Chickpeas
  • 1/2 cup cherry tomato, halved
  • 1/2 avocado, cubed
  • 1/4 small cucumber, cut into slices
  • pinch of salt
  • vegan ranch dressing, homemade or store-bought
Eggy Tofu
Poultry-Spiced Chickpeas
  • 1/2 cup cooked chickpeas
  • 1/2 tsp. poultry spice
  • pinch of salt
Instructions
  1. Start by making the eggy tofu. Heat a griddle over medium heat and add 1 tbsp. oil. Add tofu and sauté for 5-7 minutes, stirring often, until a light crust begins to form. Stir in the nutritional yeast and black salt. Remove from heat and set aside.

  2. In the same sauté pan, heat up the chickpeas. Add poultry seasoning and salt and stir to combine. Cook until heated thoroughly. Remove from heat.

  3. Cut the tempeh bacon into 1/2" slices. Heat it up bacon according to package instructions. Set aside.

  4. To assemble the salads, spread romaine lettuce evenly between two plates. Add the remaining ingredients in rows. Top with vegan ranch dressing and enjoy!

Recipe Notes

Serving and Storing - This salad should be eaten within several hours of assembling it. When you are ready to eat, toss it with the dressing and enjoy immediately

Make in Advance - Make the components in advance, store them in the refrigerator, and enjoy a lunch salad all week long. This makes a great on-the-go lunch. Layer it in a salad jar and pack the dressing separately.

 

Nutrition Facts
Calories Per Serving: 350
% Daily Value
Carbohydrates 31g 10%
Protein 15g 30%
Fat 20g 31%
Saturated Fat 2g 13%
Sodium 16mg 1%
Potassium 640mg 18%
Fiber 11g 46%
Sugar 6g 7%
Vitamin A 256IU 5%
Vitamin C 15mg 18%
Calcium 117mg 12%
Iron 4mg 22%