Vegetarian Cobb Salad
This vegetarian cobb salad is a fresh, meat free twist on the classic, featuring golden pan-fried tofu, creamy avocado, juicy tomatoes, blue cheese, and crisp lettuce arranged in beautiful rows. Packed with protein and bold flavour, it’s a satisfying vegetarian salad that can easily be made vegan for a colourful, wholesome meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g frozen extra-firm tofu thawed
- 2 Tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp Italian herbs
- 6 plant-based bacon rashers
- 250 g gem lettuce or romaine hearts finely shredded
- 200 g cherry tomatoes halved
- 100 g blue cheese crumbled
- 2 hard boiled eggs quartered
- 1 medium avocado diced
- 1 small red onion cut into thin wedges
- 3 Tbsp chopped chives
- salt
FOR THE VINAIGRETTE
- 1 tsp Dijon mustard
- 3 Tbsp fresh lemon juice
- 80 ml extra-virgin olive oil
- 2 cloves garlic grated
- ¼ tsp salt
- 1 to 2 tsp maple syrup according to taste
Instructions
- Drain the thawed tofu to extract as much water as possible. Cut the tofu block into 2cm (3/4-inch) dice. Set aside.400 g frozen extra-firm tofu
- Heat 2 Tbsp of vegetable oil over medium-high heat in a large frying pan.2 Tbsp vegetable oil
- Add the tofu dice to the pan alongside the garlic powder, onion powder, Italian herbs. Fry until the tofu is golden all over. Season to taste with salt and set aside.1 tsp garlic powder, 1 tsp onion powder, 1 ½ tsp Italian herbs, salt
- In the meantime, make the vinaigrette: Whisk together the mustard, lemon juice, olive oil, garlic, and salt. Sweeten to taste with maple syrup and set aside.1 tsp Dijon mustard, 3 Tbsp fresh lemon juice, 80 ml extra-virgin olive oil, 2 cloves garlic, ¼ tsp salt, 1 to 2 tsp maple syrup
- Fry the bacon in the same frying pan, adding oil as necessary. Once the bacon is cooked cut each rasher into small pieces and set aside.6 plant-based bacon rashers
- To assemble the salad, spread the lettuce evenly over a large serving dish. Arrange the tofu, bacon, tomatoes, blue cheese, avocado, eggs, and onion in neat, individual rows on top of the lettuce. Sprinkle the chives on top.250 g gem lettuce or romaine hearts, 200 g cherry tomatoes, 100 g blue cheese, 2 hard boiled eggs, 1 medium avocado, 1 small red onion, 3 Tbsp chopped chives
- Serve the Cobb salad with the dressing on the side.
Nutrition
Serving: 1servingCalories: 502kcalCarbohydrates: 18gProtein: 21gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 112mgSodium: 531mgPotassium: 697mgFiber: 7gSugar: 6gVitamin A: 6197IUVitamin C: 27mgCalcium: 331mgIron: 3mg