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–+ servings
Vegan Cobb salad recipe on a platter.

Vegan Cobb Salad

Keri Bevan
This vegan Cobb salad transforms the classic American salad into a plant-based powerhouse of flavors and textures. Crispy tempeh bacon, seasoned chickpeas, and crumbled tofu "blue cheese" create satisfying protein-rich bites, while fresh vegetables and creamy ranch dressing maintain all the indulgent appeal of the original.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch
Cuisine American
Servings 4 servings
Calories 723 kcal

Ingredients
 
 

Main Ingredients:

  • 8 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 2 cups chickpeas drained and seasoned
  • 1 large avocado diced
  • 1 cup tempeh bacon chopped
  • 1 cup corn kernels
  • ½ red onion thinly sliced
  • Vegan blue cheese made from 8 oz firm tofu

Tempeh Bacon Marinade:

  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke
  • ½ teaspoon smoked paprika

Vegan Blue Cheese:

  • 1 block firm tofu ( 8 ounces) crumbled
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Creamy Vegan Ranch Dressing:

  • 1 cup vegan mayonnaise
  • ¼ cup plant milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions
 

  • Prepare the tempeh bacon: Slice tempeh thinly, mix marinade ingredients, and coat tempeh. Pan-fry until crispy, about 3-4 minutes per side.
  • Make the vegan blue cheese: Crumble tofu and mix with remaining ingredients. Let sit for at least 15 minutes to absorb flavors.
  • Mix all dressing ingredients in a bowl until smooth and creamy.
  • Season chickpeas with salt, pepper, and paprika, then pan-fry until slightly crispy.
  • Arrange romaine lettuce as the base in a large serving bowl or individual plates.
  • Create rows of toppings: tempeh bacon, chickpeas, tomatoes, corn, avocado, red onion, and vegan blue cheese.
  • Serve with creamy ranch dressing on the side.

Notes

Tips:
  • For extra protein, add marinated tofu cubes
  • Make components ahead of time for quick assembly
  • Store dressing separately if making ahead
  • Season chickpeas well as they're a key protein component

Nutrition

Calories: 723kcalCarbohydrates: 53gProtein: 22gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 1496mgPotassium: 1115mgFiber: 14gSugar: 15gVitamin A: 8651IUVitamin C: 20mgCalcium: 318mgIron: 5mg
Keyword vegan cobb salad
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