Vegan Cobb Salad with Strawberries Recipe
🔪Prep Time: 30 minutes
8 oz. (227 grams) of extra firm tofu, pressed dry with a kitchen towel, and cut into ½ inch cubes
½ teaspoon of kala namak (aka black) salt
¼ teaspoon of turmeric
2 tablespoons of nutritional yeast
3 tablespoons of water
Cobb Salad Dressing
¾ cup (112 grams) of cashews (soaked for 8+ hours or hot soaked for 1 hour)
¾ cup (6 oz.) of water
1 tablespoon of lemon juice
1 garlic clove, minced
1½ teaspoons of Dijon mustard
1 teaspoon of vegan Worcestershire sauce
2 teaspoons of maple syrup
1 teaspoon of kosher salt
½ teaspoon of pepper
Cobb Salad with Strawberries
1 head (about 1 lb.) of romaine lettuce, chopped, rinsed, and dried
1½ cups of fresh strawberries, sliced
8 oz. of “eggy” tofu
4 oz. (114 grams) of maple tempeh bacon, (1/2 of a recipe) broken into chunks
1 cup of cherry tomatoes, sliced in half
1 avocado, sliced
1 cup of corn (fresh, frozen, or canned)
Cobb salad dressing
1First, gently squeeze your tofu dry by pressing it with a kitchen towel. Then slice it into ½ inch cubes. Place in a single layer in a dish.
2Whisk the black salt, turmeric, nutritional yeast, and water in a small bowl until well combined.
3Pour the eggy mixture over the tofu, turning the pieces so all sides are coated. Turn the tofu pieces a few more times to let the flavor sink in.
4Refrigerate until you are ready to use it for the salad.
5Next, soak your cashews by pouring water over them (enough to cover for when they expand) for 8+ hours, or by pouring boiling water over them and letting them sit for 1 hour. Soft cashews are essential for creating a creamy dressing.
6Rinse the soaked cashews and add them to a blender with fresh water, followed by the lemon juice, garlic, Dijon mustard, Worcestershire, maple syrup, salt and pepper.
7Blend until completely smooth with no cashew lumps remaining, scraping down the sides of the blender as necessary. This may take 1-3 minutes depending on your blender type. A small cup-style blender works well for this.
8Pour into a clean glass jar and refrigerate until ready to use. Dressing will thicken up in the fridge.
9Add your chopped romaine lettuce to a large bowl.
10Layer the strawberries, “eggy” tofu, tempeh bacon, avocado, tomatoes, and corn in a striped pattern on the top of the lettuce.
11Drizzle with Cobb salad dressing. Add more to taste.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.