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.
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What is a Cobb salad?
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.
Vegan Cobb Salad
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!
Why I love this Vegan Cobb Salad
- Dietary needs - this salad is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- Vegan version of a classic - cobb salads are loaded with delicious ingredients, but they aren't always plant-based. This vegan version has all the same flavors of a classic cobb.
- High Protein - there is protein in three forms in this salad: tempeh, tofu, and edamame. All three are great sources of vegan protein, turning this salad from a side to a true meal
- Feels like a full meal - some salads can be too light and not feel satisfying. With some tempeh, tofu, and edamame, avocados for healthy fats, and plenty of vegetables, this salad feels like a solid meal without being too heavy
Ingredient Notes & Substitutions
Tempeh
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.
- Tempeh: I like the Litelife brand tempeh and it's what I used in this recipe. This recipe will work well with any store-bought tempeh and would be especially delicious with a black bean or chickpea tempeh. When buying tempeh I recommend finding a brand with no flavorings or added oils.
- Soy Sauce, Tamari, or Liquid Aminos: if you are gluten-sensitive, avoid soy sauce and use tamari or liquid aminos instead. My go-to is liquid aminos, but any of these three will work.
- Maple Syrup: for a fruit sweetened version, use date syrup instead
- Garlic Powder
- Liquid Smoke: liquid smoke is a liquid made from wood smoke. It adds a lovely smoky flavor and is the key to getting a savory, umami, and smoky flavor in many vegan recipes
Coconut Bacon
Coconut bacon is SO addictive. This stuff is incredibly delicious and a serious must-have in any dish that calls for bacon.
- Coconut Flakes: choose unsweetened coconut. You could also do this with shredded coconut, but you will lose the texture.
- Soy Sauce, Tamari, or Liquid Aminos: if you are gluten-sensitive, avoid soy sauce and use tamari or liquid aminos instead. My go-to is liquid aminos, but any of these three will work.
- Maple Syrup: I don't recommend subbing date syrup in this recipe, but you can
- Liquid Smoke: this is the key ingredient! Don't skip it.
Tofu Cheese
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.
- Extra Firm Tofu: to make a feta substitute, extra firm tofu has the best texture. You could even go for a tofu marked "high protein" which will be even more firm
- Lemon Juice & Vinegar: to mimic the briney taste of cheese we'll add some acids - lemon juice and vinegar. White wine vinegar or apple cider vinegar both work well.
- White Miso: miso adds some salt and helps create the umami flavor of cheese. You can find miso in the Asian section or in the vegan section of the grocery store - choose the lightest color miso you can find. I love the Miso Master brand.
- Salt & Pepper
Dressing
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.
- Red Wine Vinegar: you could also use white wine vinegar or apple cider vinegar
- Water: we'll use water instead of oil
- Maple Syrup: for a fruit sweetened version, you can sub date syrup
- Dijon Mustard
- Diced Shallots: dicing the shallots before blending them helps reduce the bite. You could use a small red onion as a sub, but it will likely have a stronger flavor than shallots
- Nut Butter: a bit of fat helps create flavor in this dressing
- Garlic
- Salt & Pepper
Salad
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!
- Romaine: romaine is the traditional lettuce in a cobb. But if you're feeling fancy, feel free to use kale, spinach, or arugula!
- Avocados
- Cherry Tomatoes: I used orange and yellow tomatoes to create a color palate for the salad, but feel free to just use regular red tomatoes
- Frozen Corn: I use frozen corn because it is easy and accessible year round, but in the summertime feel free to use fresh corn!
- Frozen Edamame: look for shelled edamame, sometimes called mukimame.
- Baby Cucumbers
How to make Vegan Cobb Salad
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!
FAQ & Expert Tips
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!
If you are sensitive to the taste of tempeh, feel free to steam it for 10-15 minutes before following the recipe as written.
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.
Recipe Prayer
Jesus thank you for this cobb salad. Thank you for healthy versions of our favorite foods, that nourish and fuel our bodies. Amen.
More tasty salads
Love salads? Here are some of my favorite salad recipes you can try next:
Tried this recipe?
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.
📖 Recipe
Vegan Cobb Salad (High Protein)
Equipment
Ingredients
Tempeh
- 2 8 Ounce Blocks Tempeh
- ¼ 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
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Dressing
- ⅓ Cup Red Wine Vinegar
- ⅓ Cup Water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Diced Shallots
- 1 Tablespoon Nut Butter
- 2 Cloves Garlic
- ½ Teaspoon Salt
- ¼ 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, 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!
Nutrition
Nutrition information is an estimate.
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