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.


Elizabeth | At Elizabeth's Table














  • 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


  • 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


  • 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


  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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!
  4. 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.
  5. Prepare the dressing. Add all the dressing ingredients to a blender or food processor. Bend until smooth.
  6. 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!