Cobb Salad (whole-food plant based, vegan, oil-free)

According to Wikipedia, “The Cobb salad is a main-dish American garden salad typically made with chopped salad greens, tomato, crisp bacon, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.”

Here, we’re keeping the lettuce, tomato, and avocado, swapping out the chicken for kidney beans, the bacon for bacon-flavored tofu, adding corn, and ditching the cheese and eggs. The red-wine vinaigrette is made with cashews instead of oil, and it’s tangy and delicious! I must say, I nailed it.

I love a hearty salad for lunch for dinner. It’s so energizing! I used to think that salads for a meal mean you need bread on the side or some other dish, but this salad really does fill me up on it’s own. You just need to eat enough of it. None of these tiny side salad portions.

This meal is also a great one for kids. You can put a little of each ingredient on their plates, all separate, just how kids like their food. My kids love this tofu, corn, tomatoes, beans, and avocados (just not the lettuce or dressing).

 

Do you like hearty salads? You’d also love Chickpea Salad Sandwiches, or this Sweet Potato Quinoa Green Salad with Curried Almond Dressing. 

Don’t forget to tag me if you make this, either on Instagram or Facebook, and leave a review and comment below! It really helps other readers!

5 from 3 votes
Cobb Salad (WFPB, Vegan)
Prep Time
25 mins
 

A hearty main-dish salad with a delicious cashew red-wine vinaigrette.

Course: Main Course, Salad
Cuisine: American
Keyword: cobb salad, vegan
Author: Faithful Plateful
Ingredients
  • 1 large head of green leaf or romain lettuce
  • 1-2 tomatoes, chopped
  • 1 cup corn
  • 1 avocado, cubed
  • 1.5 cups kidney beans (or 1 can of any bean)
  • 1/2 cup chopped almonds or sunflower seeds (optional, for added crunch)
Tofu Bacon Crumbles
  • 1 block extra-firm tofu
  • 2 TBSP soy sauce (or alternative like tamari, coconut aminos)
  • 2 TBSP maple syrup (or molasses, honey, sugar)
  • 1 TBSP smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp liquid smoke
Cashew Red Wine Vinaigrette
  • 3 TBSP maple syrup
  • 3 TBSP soy sauce
  • 2 TBSP red wine vinegar
  • 2 TBSP lemon juice
  • 2 TBSP dijon mustard
  • 1 tsp garlic powder
  • 1/3 cup raw cashews*
Instructions
Make tofu bacon
  1. Press the tofu first, if desired. I buy extra-firm that doesn't need it, but you can wrap it in a clean towel and put a heavy pan on top for about 30 minute to make it chewier and lest soft.

    Prepare the tofu bacon crumbles by mixing the seasonings together, then crumbling the block of tofu into it, and stirring until well-coated. Let marinate at least 10 minutes, but preferably several hours. Whatever you have time for.

  2. After marinating, cook it in a skillet until dry and crumbly. You can also cook it in the air fryer for about 10-15 minutes, shaking and checking frequently to prevent burning.

Make dressing
  1. Combine all the ingredients in a high-powered blender and blend until smooth. If you don't have a good blender, soak the cashews in hot water for at least 20 minutes.

Create Salad
  1. Chop the salad ingredients, and either combine all of them together in a bowl, or create individual salad bowls. Serve with the vinaigrette.

    To save it, keep the dressing, tofu, and avocados separate until ready to eat.

Recipe Notes

*If you can't eat cashews, the same amount of sunflower seeds, hemp seeds, or olive oil can be substituted, although seeds will alter the flavor. 

 



6 Comments

  1. This salad has everything in it that I like–avocados, beans, corn, nuts–plus an oil-free, delicious dressing. When I served it to guests, the first comment from a guest was, “What a delicious dressing.” I did not have tofu for the bacon crumbles, but I had heard of eggplant bacon, and I had an eggplant! So I cut the eggplant in half length-wise, in half again length-wise, then made very thin slices. I dipped them in the sauce, then laid them on the pan and dehydrated them in the oven at about 200 until crunchy.

    1. That eggplant bacon sounds so crunchy and delicious, I’m going to have to try that! Thank you so much for the helpful comment!

  2. This was an amazing salad. We made the tofu bacon and we really liked it! My husband got home from work and looked flabbergasted that I was making bacon (just because of how it smelled in the kitchen.) Haha. We’ll definitely make this one many more times.

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