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.

2.60 from 5 votes

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Prep Time: 30

Total Time: 30

Servings: people

Calories: 350kcal

Author: Sarah McMinn

Ingredients

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

Eggy Tofu

1 tbsp. oil
4 ounces firm tofu, drained and cut into cubes
1 tsp. nutritional yeast
pinch of black salt

Poultry-Spiced Chickpeas

½ cup cooked chickpeas
½ tsp. poultry spice
pinch of salt

US Customary - Metric

Instructions

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.
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!

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