Let’s be real… I’m sure growing up you ate Cobb Salads a lot, to please your parents by “eating a salad”. I know I did. But really its just a bunch of yummy toppings and dressing with a bed of lettuce to support it, with it not always being the healthiest salad option. UNTIL NOW! Making a plant based version of a Cobb Salad is incredibly easy & you will have the sweet satisfaction of knowing its not as bad for you as the original.
For legal reasons I have to say I created this recipe & photos for Abbots Butcher & used their product for this.
They recently had their new recipe developers Re photograph it and gave them full credit for the recipe. This recipe has been loved by my followers for a long time and I don’t want to not share it due to that, so am mentioning them here as to not get in trouble legally per our old contract.
Most of this salad is honestly just prep work, which makes it great for meal prepping, because you can store all the toppings in a container & just throw it on some greens when ready to eat!
Let’s start with the hard boiled eggs, shall we? Every Cobb salad, or a good one in my opinion, has at least hard boiled eggs, chicken, bacon, and ranch on it. The rest of the toppings are up for debate. Making hard boiled eggs that are plant based might seem a little daunting, but since they’re being crumbled on the salad, it makes it a bit easier. For this you’ll need a block of firm tofu, nutritional yeast, ground turmeric, salt, and if you’re feeling nasty… some kala namuk (black salt, that is actually pink, but you know the deal with this stuff. it tastes like eggs). Get out two tiny bowls, crumble half your tofu into each bowl. In one bowl, add in some salt, and kala namuk if desired & mix to combine. In the other bowl, do the same thing but also add nutritional yeast & turmeric. This will leave you with one bowl of “egg whites” and one bowl of “egg yolks”. Set this in the fridge while you work on everything else!
The rest of this salad will take you no time at all. Add your chicken to a skillet with some oil & salt / pepper, and cook over medium heat until browned. Set aside to cool. You could of course use any type of plant based chicken substitute for this, heck you could even use jackfruit! More tofu browned up! Roasted Cauliflower! The world is your vegan oyster.
Once that’s cooled, you’re pretty much good to go on assembling the salad. I like using butter lettuce for the salad because it’s light, doesn’t have an overwhelming flavor, and isn’t as crunchy as romaine (we got you on crunch as far as toppings go). You can use romaine, iceberg, etc. though! Add your lettuce to a bowl, and in “strips” like the photo, assemble your toppings. For the egg, place some of the white part down first, and then top with the yellow part. Next, a line of vegan bacon bits. I just buy these in the salad dressing section at my local grocery store, but you can also cook up some vegan bacon strips and chop ’em up. Then add your chicken, and I personally like diced avocado & tomato as the other ingredients. You can add corn, snap peas, onions, etc., but we have a lot going on already so try to keep it to two vegetable options haha. And of course, to finish it off, RANNNNCHHH! This is THE dressing for this salad. It’s just like not a Cobb salad without it?
And that’s it! Heckin easy, hella delicious, and will surely impress anyone you make it for. Like have you ever had a vegan Cobb salad? Didn’t think so. Anyways, as always, thanks for all the love & make sure to tag me @plvntfood or #plvntfood on instagram so I can see your recreations!
This 100% plant based cobb salad is fully loaded, even including a vegan hard boiled egg! Trust me when I say you won't be disappointed.
Hard Boiled Egg
- 1 block firm tofu drained and slightly pressed
- 1 tsp sea salt
- 1/4 tsp ground turmeric
- 1-2 tsp nutritional yeast
- 1 tsp kala namuk *optional
Rest of the Salad
- butter lettuce
- 1 box Abbot's Butcher Chopped Chicken
- 2 tbsp extra virgin olive oil
- vegan bacon bits
- diced avocado
- diced roma tomato
- vegan ranch dressing
- salt / pepper to taste
Hard Boiled Egg
Take your block of tofu and cut it in half. Crumble each half into separate bowls. Season each bowl with 1/2 tsp sea salt, and 1/2 tsp of kala namuk if using. Mix to combine. In one of the bowls, add the nutritional yeast & turmeric, mix again to combine. Place in fridge until ready to use.
Rest of the Salad
In a skillet over medium heat, add your oil & chicken and cook until browned. Season with salt and pepper, and set aside to cool.
Add your butter lettuce to the bottom of a bowl, and then in rows, add your toppings. For the egg, place the white part down first & then top with the yellow half. Then add your bacon bits, chicken, avocado, and tomato. Serve drizzled with ranch, or on the side. Your choice!