This protein packed Vegan Cobb Salad is just as flavorful and hearty as the original. It’s loaded with authentic Cobb Salad ingredients like bacon, eggs, chicken, and cheese – yet is totally vegan and healthy. You won’t be able to get enough of this healthy vegan salad!
Authentic Vegan Cobb Salad
This Vegan Cobb Salad is about as authentic as you can get forgoing animal products and keeping the recipe simple and easy.
Here are all the delicious ingredients:
- Cherry Tomatoes
- Red Onion
- High Protein Tofu Eggs
- Tempeh Bacon
- Vegan Chick’n
- Vegan Ranch Dressing
Perfect Salad for Beginners
While this salad looks like it has a lot going on, the prep work is actually very simple. You’ll need:
Whether you’re a pro chef or a beginner, this salad is a breeze for all levels. If you are just cooking for 1, I still recommend cooking the full portion and storing the salad in a jar so you can eat it throughout the week. Toss everything minus the dressing to avoid it getting soggy.
If you’re looking for high protein vegan meals, look no further than this Vegan Cobb Salad. The protein comes from the high protein tofu, tempeh, and vegan chick’n. Most vegan meat alternatives are sketchy and contain harmful ingredients, though the vegan chick’n from Abbot’s Butcher is super clean and made from pea protein. High protein tofu is made by compressing the tofu to remove the excess water. Unlike regular tofu, high protein tofu does not need to be pressed at all. Tempeh is fermented soybeans which is both a great source of protein and is very gut healthy.
Vegan Cobb Salad
- 1 large head Romaine
- 1 container Abbot's Butcher Chick'n
- 1 Avocado, diced
- 1/2 Red Onion, diced
- 1/2 block High Protein Tofu
- Avocado Oil
- 2 tsp Turmeric
- 1 tsp Kala Namak (black salt)
- 1.5 cups Cherry Tomatoes
- 1/2 block Tempeh
- 1 tbsp Tamari
- 1/2 Lemon, juice from
- Vegan Ranch Dressing
- Salt & Pepper
- Prep all your veggies – chop your lettuce, dice your avocado and red onion, and halve your cherry tomatoes.
- Next start prep the tempeh bacon by slicing the tempeh into cubes and tossing in tamari. Place in the air fryer until crispy, about 10 minutes at 400 degrees.
- While the tempeh is in the air fryer, crumble your high protein tofu and toss with turmeric, kala namak, and a splash of avocado oil. Pan fry until golden.
- The Abbot's Chick'n can be made in the air fryer or on the stovetop. If you're looking for a chewier consistency, pan fry until golden brown. If you're looking for crunch, air fry for about 8-10 minutes at 400 degrees.
- Assemble three bowls (or one large if you're saving for later). If you're going to eat the salad immediately toss in any vegan ranch dressing and enjoy with salt and pepper.