Vegan Cobb Salad
This vegan Cobb salad is fully loaded with homemade vegan eggs, vegan bacon, vegan cheese, tofu, and of course avocado and tomato. Paired with an easy to make vegan ranch this is one you will love.
Ingredients
Dressing
- ⅓ cup (75g) vegan yogurt, unsweetened and unflavored
- 3 tablespoons (45ml) non-dairy milk, unsweetened and unflavored
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegan Egg
- ¾ teaspoon (2.25g) agar powder
- ¾ cup (180ml) water
- 3 tablespoons (45ml) non-dairy milk, unflavored and unsweetened
- 2 tablespoons (30g) vegan yogurt, unflavored and unsweetened
- Pinch of salt optional
- 1 Yukon gold potato (about 150g/15.5 ounces), peeled and chopped
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground turmeric
Other
- 4 pieces (40g) vegan bacon *weight may vary based on product you use
- 5 ounces (150g) super firm tofu
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Spray oil optional
- 1 large tomato, sliced (about 7 ounces/200g)
- ½ medium avocado, sliced (about 90g)
- 1 ounce (28g) vegan feta
- 1 package leafy greens (about 125g)
- 5 chives, chopped
Instructions
- Prepare the vegan eggs: pour the agar powder and water into a small pot. Bring to a boil over medium high heat and stir continuously for 5 minutes. Once the agar powder is boiling add in the non-dairy milk and yogurt. You can also add in a sprinkle of salt if you like. Mix until well incorporated. *To test if the agar powder is fully dissolved you can touch it with your finger and it should feel like a smooth gel. Pour the liquid into the egg shape mold. Refrigerate for at least 1 hour or until ready to use. If there are any bubbles you can pop them or if they don’t bother you, you can just leave them. While the egg whites solidify work on the yolk. Place the cut potato into a small pot with enough water to cover it. Cook the potatoes for 30 to 40 minutes over low heat. If the water starts to boil off too quickly add more in. Boil until the potatoes are extremely soft. Drain out any remaining water. Mash the potatoes with a back of a fork. Add in the seasonings. Then scoop out a hole in the "egg white" and fill it with the "yolk." Repeat until all are made and store in the fridge until ready to use.
- Prepare the dressing: add all the dressing ingredients into a blender and blend until smooth. Taste and adjust any seasonings to preference.
- Cook the vegan bacon according to package directions and then chop up with a knife.
- Cook the tofu: cut into cubes and add the seasonings and some spray oil. Cook over medium heat for 5 to 7 minutes until the tofu is crispy.
- Assemble the salad: place the lettuce on a large plate. Then add rows of the ingredients: avocado, tomato, vegan eggs (I halved the halves), crispy tofu, vegan bacon, and feta.
- Sprinkle with chopped chives and then drizzle the dressing over top. Enjoy.
Video
Notes
- The prep time is including the process of making the vegan eggs, you can make these ahead of time.
Tried this recipe?Let us know how it was!