Vegan Cobb Salad
- ½ head of romaine lettuce, chopped
- 4 strips tempeh bacon, homemade or store-bought
- 4 oz. eggy tofu, recipe follows
- ½ cup Poultry-Spiced Chickpeas
- ½ cup cherry tomato, halved
- ½ avocado, cubed
- ¼ small cucumber, cut into slices
- pinch of salt
- vegan ranch dressing, homemade or store-bought
- ½ cup cooked chickpeas
- ½ teaspoon poultry spice
- pinch of salt
Start by making the eggy tofu. Heat a griddle over medium heat and add 1 tablespoon 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.
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.
Cut the tempeh bacon into ½" slices. Heat it up bacon according to package instructions. Set aside.
To assemble the salads, spread romaine lettuce evenly between two plates. Add the remaining ingredients in rows. Top with vegan ranch dressing and enjoy!
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.
Calories: 350kcal | Carbohydrates: 31g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 640mg | Fiber: 11g | Sugar: 6g | Vitamin A: 256IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 4mg