Vegan Summer Cobb Salad with crispy tofu is my new favourite salad recipe. This famous classic in a vegan healthy version.
What is a Cobb Salad?
Most of us know the Cobb salad as an instant classic. Made up of lettuce, hard-boiled eggs, chicken, bacon, avocado, cheese, tomatoes and topped with red wine vinaigrette. It’s a popular restaurant menu item and even considered to be a little bit decadent as far as salads go.
I’m probably stretching a bit when it comes to the name of the recipe but, in all fairness I wouldn’t but half of those ingredients in my salad as they are animal products.
Vegan cobb salad?
A vegan cobb salad? Is there such a thing? Of course there is! Again, stretching the name might come in play but as the traditional Cobb salad, an American main dish garden salad, is made up with chopped lettuce
As we know it, the Cobb salad is a main-dish American garden salad typically made with chopped salad greens, so there’s actually no reason why we couldn’t play around with the ingredients and create a healthy vegan version.
What can I use in a Cobb salad?
We already know what is in a traditional Cobb salad. For the vegan version feel free to take some creative liberty to make your own version. When creating a salad it’s good to start with a base of crispy salad leaves. Then add some crunchy vegetables like peppers, cucumbers, tomatoes to bulk up the salad.
Time to add some protein! I love crispy tofu, it’s so versatile and can easily replace the chicken in the traditional Cobb salad. It’s both delicious and adds an extra crunch.
Now that we have the basics, we want to add some fun to the salad. For this recipe I added some quick pickled red onions and pecan nuts. Then I topped the salad with a tangy red wine and dijon vinaigrette.
This Vegan summer Cobb salad is:
Vegan summer Cobb salad
- Start by preparing the quick pickled onions. First, slice the onion as thinly as you can. Place the sliced onion in a glass jar. Pour 1 cup of water and ½ cup of apple cider vinegar into the jar and add 1 ½ tsp of salt and 1 tbsp of coconut sugar. Close the jar and shake it well. Let sit at room temperature for 1 hour.
- To make the vinaigrette, pour ½ cup of olive oil into a jar, add 2 tbsp of red wine vinegar and 1 tbsp of dijon mustard. Then add ½ tsp of italian garlic seasoning, ¼ tsp of salt and ¼ tsp of pepper. Close the jar tightly and shake well to blend all the ingredients.
- To make the tofu, start by rinsing and drying the tofu. Then cut the tofu into small cubes and add them to a bowl. Add ½ tsp vegan bouillon powder, ½ tsp nutritional yeast, ½ tsp pepper and garlic steak seasoning, ¼ tsp salt and ¼ tsp black pepper. Mix well to coat all the tofu cubes with the spices. Add 2 tbsp of cornstarch and mix again to coat the tofu. Shallow fry the tofu cubes in 2 tbsp of vegetable oil for 15 minutes, turning the tofu cubes gently to get them all evenly golden and crispy.
- Add the crispy salad leaves to a bowl, top with the tomatoes, cucumber and pecan nuts. Top with the quick pickled onion and drizzle some red wine and dijon vinaigrette over the salad before serving.