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Cobb Salad

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.

Prep Time 15 minutes
Cook Time 5 minutes
Author PLVNTFOOD by Chef Brianna Gallo


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

  1. 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

  1. In a skillet over medium heat, add your oil & chicken and cook until browned. Season with salt and pepper, and set aside to cool.

  2. 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!