Vegan Cobb Salad

5 from 4 votes

Juicy tomatoes, creamy avocado slices, hearty chickpeas, smoky coconut bacon, and savory tofu chunks are arranged atop crispy greens to make this flavor-packed and super satisfying vegan cobb salad.

Prep Time15

Cook Time10

Total Time25

Course: Entree, Salad

Cuisine: American

Servings:

Calories: 534kcal

Author: Alissa Saenz

Ingredients

For the Dressing

2 tablespoons minced shallot (about 1 small shallot)
¼ cup olive oil
¼ cup red wine vinegar
¼ cup water
1 tablespoon Dijon mustard
2 teaspoons maple syrup
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

For the Eggy Tofu

¼ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon kala namak
¼ teaspoon black pepper
1 tablespoon olive oil
½ pound extra-firm tofu, drained, pressed and cut into ½ inch cubes
2 teaspoons lemon juice

For the Salad

1 small head romaine lettuce, cleaned and chopped
1 small head bibb lettuce, cleaned and chopped
1 large tomato diced
1 cup cooked chickpeas
1 avocado sliced
1 cup coconut bacon
Salt and pepper to taste
2 tablespoons chopped fresh chives

Instructions

Begin by whisking all of the dressing ingredients together in a small bowl or jar. Allow it to sit while you prepare the rest of the salad.
To make the eggy tofu, first stir the turmeric, garlic powder, kala namak and pepper together in a small bowl.
Coat the bottom of a medium skillet with olive oil and place it over medium heat.
When the oil is hot, add the tofu and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
Sprinkle the tofu with the lemon juice and flip a few times to coat.
Sprinkle the turmeric mixture over the tofu and toss a few times to coat.
Remove the skillet from the heat and transfer the tofu to a plate.
Fill a large salad bowl with the lettuce (or divide it among 4 individual bowls).
Arrange the toppings over the lettuce, then sprinkle with salt, pepper and chives.
Drizzle with dressing and serve.

Nutrition