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.
This is a vegan version of the classic Cobb salad!
It is absolutely loaded with veggies and has so many different textures and flavors. Just like the traditional cobb, this salad is definitely hearty enough to serve as a main dish.
A Cobb salad is typically made with some sort of neutral-tasting greens for the base, like iceberg or romaine.
The classic salad usually has turkey breast, hard boiled eggs, blue cheese, bacon, tomato, and avocado. It's usually served with a red wine vinaigrette. And the ingredients are arranged in rows.
This vegan cobb salad replaces the turkey with a delicious tempeh. And it has a vegan tofu cheese to replace blue cheese. Coconut bacon to replace the meat bacon.
The salad retains the tomatoes and avocado, and we've got some extra veggies thrown in for more nutrients and fiber!
And finally an oil-free red wine vinaigrette.
The result: an incredibly delicious salad that's just as hardy as the 'regular' version. And just as flavorful!
The tempeh in this recipe is a replacement for turkey that you might find in a regular cobb salad. The flavor profile is different, but it is still delicious and adds some protein that you would get with turkey.
Coconut bacon is SO addictive. This stuff is incredibly delicious and a serious must-have in any dish that calls for bacon.
The tofu cheese is replacing blue cheese that you might find in a regular cobb. So I've made the cheese extra "pungent" with the use of both vinegar and lemon juice.
Most cobb salads are served with a red wine vinaigrette, so that's what we'll do here. I've just made a few tweaks to use a healthier sweetener and avoid added oils.
Usually cobb salads are served on something like romaine and have avocado and tomatoes. So I included those, but also added some corn, edamame, and cucumbers for more textures and flavors!
Step 1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Step 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.
Step 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!
Step 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.
Step 5. Prepare the dressing. Add all the dressing ingredients to a blender or food processor. Bend until smooth.
Step 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!
I know there are quite a few ingredients in this salad. It IS supposed to be a main dish, so there's more involved than in your average salad.
But, if you want to decrease your workload, you can omit the tempeh, tofu, or coconut bacon. The salad will still be delicious!
Some people will suggest steaming tempeh to avoid bitterness, but I don't find this necessary.
Especially in a recipe like this where the tempeh gets a good flavor from soy sauce and maple syrup - there's no need to steam and absolutely no bitterness!
This salad is delicious with freshly cooked tempeh, coconut bacon, edamame, and corn that gently warm the other ingredients.
You can also let the ingredients cool completely before assembling. And leftovers are delicious cold!
Store any leftovers you have in an air-tight container in the fridge.
This salad will last up to a week in the fridge. After 3-4 days, the romaine may get a bit soft, but it won't go bad.
To make your salad last longer, only assemble what you will eat in one sitting. Then store the greens separate from the veggies and dressing.
Jesus thank you for this cobb salad. Thank you for healthy versions of our favorite foods, that nourish and fuel our bodies. Amen.
Love salads? Here are some of my favorite salad recipes you can try next:
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
**This post contains affiliate links When you purchase from these links, I earn a small commission at no extra cost to you. For more information see my disclosure here.
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.
Tempeh
Coconut Bacon
Tofu Cheese
Dressing
Salad
Leave a comment