Vegan Cobb Salad (High Protein)
This Vegan Cobb Salad is a plant-based version of the classic Cobb. Made with tempeh, coconut bacon, tofu cheese, loaded with veggies, and drizzled with oil-free dressing, and served on romaine. Vegan, oil-free, gluten-free.
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
20
minutes
Cook:
25
minutes
TOtal:
45
minutes
Ingredients
Tempeh
- 2 8-Ounce Blocks Tempeh
- 1/4 Cup Soy Sauce, Tamari, or Liquid Aminos
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Liquid Smoke
Coconut Bacon
- 1 Cup Coconut Flakes
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Liquid Smoke
Tofu Cheese
- 1 14 Ounce Block Extra Firm Tofu
- 3 Tablespoons Lemon Juice
- 2 Tablespoons White Wine Vinegar or Apple Cider Vinegar
- 1 Tablespoon White Miso
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Dressing
- 1/3 Cup Red Wine Vinegar
- 1/3 Cup Water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Diced Shallots
- 1 Tablespoon Nut Butter
- 2 Cloves Garlic
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Salad
- 1-2 Large Heads Romaine, chopped
- 1-2 Avocados, sliced
- 1 Cup Cherry Tomatoes, halved
- 1 Cup Frozen Corn, defrosted
- 1 Cup Frozen Edamame (mukimame), defrosted
- 2-3 Baby Cucumbers, sliced
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Prepare the tempeh. Slice each block into cubes. Then toss with the soy sauce, maple syrup, garlic powder, and liquid smoke. Arrange the cubes in a single layer on one of the prepared baking sheets. Pour on any remaining marinade liquid. Bake for 25 minutes, stirring halfway through.
- Make the coconut bacon. Mix the bacon ingredients in a small bowl. Spread the coconut onto the remaining baking sheet and bake for 7-10 minutes, until the bacon is brown and crispy. Since the bacon will be in the oven with the tempeh, it might take a few minutes longer than normal. Still, watch for burning - coconut can go from perfectly done to burnt very quickly!
- Make the tofu cheese. Crumble the tofu into small cheese-like pieces. In a small bowl, whisk the lemon juice, vinegar, miso, salt and pepper. Toss the mixture with the crumbled tofu and set aside to marinate.
- Prepare the dressing. Add all the dressing ingredients to a blender or food processor. Bend until smooth.
- Assemble the salad. Toss the lettuce with a few tablespoons of the dressing to coat, then arrange on a platter or serving bowl. Arrange the tempeh, coconut bacon, tofu cheese, avocados, tomatoes, corn, and cucumbers on top of the lettuce. Drizzle with the remaining dressing. Enjoy!