Vegan Cobb Salad Recipe

Wash and dry the romaine, baby spinach, and mixed greens. Chop or tear romaine into bite-sized pieces. Place greens in a large salad bowl or divide between 4 plates (about 2 cups romaine + 0.5 cup spinach per serving).

Halve the cherry tomatoes. Peel (if desired) and dice the cucumber into 1/2-inch pieces. Dice the red bell pepper into similar-size pieces. Slice the green onions thinly on the bias.

Cut the avocado in half, remove the pit, dice into 1/2-inch cubes and toss with a tiny squeeze of lemon to prevent browning. Warm the corn if using frozen or from the cob and set aside. Chop cilantro or parsley finely if using.

Press the firm tofu for 10–15 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess moisture. Pat dry and cut into 1/2-inch cubes.

Optional marinade: toss tofu cubes with 1 tsp soy sauce or tamari, 1/2 tsp smoked paprika, and a pinch of black pepper for 5–10 minutes.

Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook until golden and crisp on all sides, about 8–10 minutes, turning occasionally. If using smoked tempeh, slice thinly and pan-fry 3–4 minutes per side until browned. If using chickpeas instead, toss canned chickpeas (drained and rinsed) with 1/2 tsp oil, 1/4 tsp smoked paprika, salt and roast at 425°F (220°C) for 20–25 minutes until slightly crisp.

Toast walnuts or pepitas in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant. Remove from heat and set aside.

If using vegan bacon bits or smoked coconut, crisp in a dry pan for 1–2 minutes to intensify flavor.

For crumbled 'egg' texture: crumble silken tofu with a fork, mix with nutritional yeast and black salt (kala namak) to taste (start with 1/8 tsp). Alternatively, thin silken tofu with 1–2 tsp lemon juice and use as a creamy component in the dressing or as a small scoop on the salad.

In a small jar or bowl combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, lemon juice, salt and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning: add more vinegar for tang, more maple for sweetness, or more salt if needed.

Arrange salad

On top of the bed of greens arrange rows or sections of halved cherry tomatoes, cucumber, red pepper, corn, avocado, tofu or chosen protein, crumbled silken 'egg', toasted nuts/pepitas and vegan bacon bits. Sprinkle sliced green onions and chopped cilantro or parsley over the top.

Drizzle dressing over the salad just before serving (about half the dressing to start). Toss gently if desired, or serve family-style with dressing on the side. Adjust salt and pepper to taste.

Serve immediately. Leftovers: store dressing separately and keep salad components chilled; assemble within a day for best texture.