Vegan Cobb Salad with Strawberries
Vegan Cobb Salad with Strawberries
Vegan Cobb Salad with Strawberries
This Vegan Strawberry Cobb Salad is the perfect dinner recipe when early summer u-pick berry farms are popping with these red juicy gems. “Eggy” tofu and maple tempeh bacon combined with sweet strawberries and fresh vegetables make it a fully satisfying meal.
Strawberries in salads are always a yummy choice. I’m game for putting them on and in everything. Their sweet juiciness combines so well with savory flavors. I just love getting a bite of bright berry and smokey tempeh bacon all smothered in creamy Cobb Salad Dressing. For this recipe I made a “Caesar “style dressing. It has those sweet and savory elements blended in a cashew cream base which tastes delicious drizzled all over those colorful toppings.
The fun thing about Cobb salad is you can change it up however you like depending on what’s in your kitchen, which is exactly how the original Cobb salad came about!
Vegan Cobb Salad with Strawberries
Making Vegan Cobb Salad with Strawberries is super easy too once you get all your ingredients prepped. Just grab those toppings out of the fridge and pile them high! Here’s a few tips for making the perfect Cobb salad:
1. A key ingredient for creating “eggy” tofu is kala namak salt or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs. Turmeric’s golden hue, along with nutritional yeast, gives eggy tofu its classic yellow color while adding savory flavor.
2. I’ve had the best luck blending the Cobb salad dressing in a small cup style blender like a Nutribullet which works well when blending smaller quantities. You can also use a traditional blender by scraping down the sides of the container as needed. For a really creamy dressing, just be sure your cashews are well soaked and soft before blending.
3. A sturdy lettuce, like romaine, adds a nice crunch and holds up well under the toppings and dressing. You can also use iceberg lettuce, watercress, or endive.
Scroll down for step-by-step instructions and photos!
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Ingredients for “Eggy” Tofu
Ingredients for “Eggy” Tofu:
o 8 oz. (227 grams) of extra firm tofu, pressed dry with a kitchen towel, and cut into ½ inch cubes
o ½ teaspoon of kala namak (aka black) salt
o ¼ teaspoon of turmeric
o 2 tablespoons of nutritional yeast
o 3 tablespoons of water
Makes 8 oz. of “eggy” tofu. Click on the ingredients in bold to see what I use in this recipe.
Method for making “Eggy” Tofu
Step 1:
1. First, 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.
Step 2:
2. Whisk the black salt, turmeric, nutritional yeast, and water in a small bowl until well combined.
Step 3:
3. Pour 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.
Step 4:
4. Refrigerate until you are ready to use it for the salad.
Ingredients for Cobb Salad Dressing
Ingredients for Cobb Salad Dressing:
o ¾ cup of cashews (soaked for 8+ hours or hot soaked for 1 hour)
o ¾ cup of water
o 1 tablespoon of lemon juice
o 1 garlic clove, minced
o 1½ teaspoons of Dijon mustard
o 1 teaspoon of vegan Worcestershire sauce
o 2 teaspoons of maple syrup
o 1 teaspoon of kosher salt
o ½ teaspoon of pepper
Makes 1½ cups of dressing. Click on the ingredients in bold to see what I use in this recipe.
Method for making Cobb Salad Dressing
Steps 1-4:
1. First, 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.
2. Rinse 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.
3. Blend 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.
4. Pour into a clean glass jar and refrigerate until ready to use. Dressing will thicken up in the fridge.
Ingredients for Cobb Salad with Strawberries
Ingredients for Cobb Salad with Strawberries:
o 1 head (about 1 lb.) of romaine lettuce, chopped, rinsed, and dried
o 1½ cups of fresh strawberries, sliced
o 8 oz. of “eggy” tofu (see recipe above)
o 4 oz. (114 grams) of maple tempeh bacon, (1/2 of a recipe) broken into chunks
o 1 cup of cherry tomatoes, sliced in half
o 1 avocado, sliced
o 1 cup of corn (fresh, frozen, or canned)
o Cobb salad dressing (see recipe above)
Click on the ingredients in bold to see what I use in this recipe.
Vegan Cobb Salad with Strawberries and Dressing
Method for making Cobb Salad with Strawberries
Method for making Cobb Salad with Strawberries:
1. Add your chopped romaine lettuce to a large bowl.
2. Layer the strawberries, “eggy” tofu, tempeh bacon, avocado, tomatoes, and corn in a striped pattern on the top of the lettuce.
3. Drizzle with Cobb salad dressing. Add more to taste.
Enjoy as an early summer dinner when strawberries are at their peak, or anytime you need a delicious way to use up some leftover veggies!
Vegan Cobb Salad with Strawberries
More salad recipes to love!
Vegan Cobb Salad with Strawberries and Dressing
Printable Recipe Card:
Vegan Cobb Salad with Strawberries
Ingredients
Instructions
- First, 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.
- Whisk the black salt, turmeric, nutritional yeast, and water in a small bowl until well combined.
- Pour 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.
- Refrigerate until you are ready to use it for the salad.
- Next, 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.
- Rinse the soaked cashews and add them to a blender with fresh water, followed by lemon juice, garlic, Dijon mustard, Worcestershire, maple syrup, salt, and pepper.
- Blend 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.
- Pour into a clean glass jar and refrigerate until ready to use. The dressing will thicken up in the fridge.
- Add your chopped romaine lettuce to a large bowl.
- Layer the strawberries, “eggy” tofu, tempeh bacon, avocado, tomatoes, and corn in a striped pattern on the top of the lettuce.
- Drizzle with Cobb salad dressing. Add more to taste.
Notes
For step-by-step instructions with photos, see blog post!
Nutrition Facts
Calories
178.65Fat (grams)
10.39Sat. Fat (grams)
1.80Carbs (grams)
17.72Fiber (grams)
5.82Net carbs
11.91Sugar (grams)
5.77Protein (grams)
8.37Sodium (milligrams)
523.07Cholesterol (grams)
0.04Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.