This Vegan Cobb Salad is a colorful, satisfying dish combining fresh veggies, plant-based proteins, and two delicious dressing options. It’s perfect for a fulfilling lunch, dinner, or show-stopping dish at your next gathering.
Cobb salad - the original Buddha bowl, power bowl, or salad bowl.
The Cobb salad has evolved so much that it has become more famous for its stylish lineup of ingredients strutted out in neat little rows than the ingredients. Even the Cheesecake Factory is in on the act, ditching the meat but still calling it a Cobb salad because, well, it looks the part.
The traditional Cobb Salad sprang to life one late night in 1937 at Hollywood's Brown Derby restaurant when owner Robert Howard Cobb, rummaging through the fridge for a snack, tossed together whatever he found—greens, tomato, bacon, chicken, hard-boiled eggs, avocado, Roquefort cheese, and red wine vinaigrette. Legend has it that this hodgepodge was so good it earned a permanent spot on the menu. Talk about a fridge raid gone right!
Similarly, this delicious vegan take follows suit. It stays true to the classic row arrangement and chopped ingredients while incorporating a few traditional elements as a respectful nod to the original recipe.
Here's my twist on the timeless Cobb salad, served vegan style. Serve it along with Creamy Vegan Asparagus Soup for a complete and filling meal.
Jump to:
Why You'll Love This Recipe
- It's a Classic – This salad keeps the beloved structure of the traditional Cobb but swaps in a few extra vegan goodies that are just as satisfying.
- Packed with Flavor – Between the bacon bits, blue cheese, red onions, and seasoned tofu, this salad lacks nothing, including flavor.
- Nutrient-Rich – Avocados, tomatoes, and a rainbow of veggies offer a burst of vitamins and a splash of color. Healthy can be hearty, too!
- Dressing to Impress – It's drizzled with a delicious classic French dressing or a vegan ranch dressing but can be varied to satisfy everyone's cravings.
- Everyone Can Dig In – Whether you’re a full-time vegan or not, this salad welcomes all palates. No one leaves hungry or left out!
Ingredients
Here is a picture with all the ingredients. See the recipe card for quantities to make a big salad Mr. Cobb would be proud of.
Ingredient Notes
- Greens: The classic greens in a traditional Cobb salad typically include romaine lettuce, watercress, and endive and sometimes iceberg. Use whatever combination you want or have available, and consider adding a spring mix or baby spinach for variety.
- Vegan Blue Cheese: In my area, vegan blue cheese is only available at King Soopers. I use the Follow Your Heart brand - and let me add it's a dead ringer for its dairy counterpart...so good! If you prefer a homemade recipe, try this homemade vegan blue cheese.
How To Make Vegan Cobb Salad
Here is the process in pictures. By following the recipe, you can be eating in 20 minutes. See the recipe card for details.
Step 1: Prepare the tofu. Wash and chop the lettuce, tomatoes, onions, avocadoes, and cucumbers.
Step 2: While the tofu is sizzling, prepare the dressing.
Step 3: Place all the salad ingredients in rows in a large bowl for a nice classic presentation.
Step 4: Dress the salad with your choice of vinaigrette or creamy dressing.
Top Tips
- I've never met a green I don't like so I use a mix of fresh greens but always include a crisp green like romaine for the extra classic crunch.
- As a time saver, buy pre-shredded carrots.
- For the toppings, start by spacing the larger ingredients and filling in the gaps with smaller ones, adjusting as necessary to make sure everything fits in rows perfectly without overcrowding.
- You can premake the bacon bits and store them for when you're ready to use at a moment's notice.
Serving Suggestions
The ingredients for Cobb salad are typically arranged in neat rows on top of the bed of greens and then tossed at the table just before serving. Here are some ideas on what to serve along with vegan Cobb salad:
- With Soup: Pair it with a light vegetable soup or a healthy red lentil soup.
- As a Wrap: If you know me, you know I gotta say it - everything is better in a wrap. Tuck the dressed and tossed salad into a large whole wheat or gluten-free tortilla for a portable, mess-free lunch option.
- With Grilled Vegetables: Serve alongside grilled vegetables or roasted like Sheet Pan Oven Roasted Vegetables.
- With Fresh Bread: Accompany the salad with slices of crusty artisan bread or warm pita bread for dipping into the dressing.
- As Part of a Buffet: Include it in a buffet spread with other vegan dishes like Lemon Artichoke Pesto Pasta or Easy Vegan Mushroom and Leek Pasta.
Variations and Substitutions
Variations
- Proteins: If you want to add a "chicken" texture to the salad, substitute chickpeas or tofu with plant-based chicken alternatives like mushroom-based Meati Classic Cutlets. Meati products have clean ingredients and are more widely available now in stores like Sprouts, Whole Foods, and Target.
- Alternatives: It's obvious, but I'll say it anyway - swap any salad ingredients with whatever’s lurking in your fridge. Roasted beets? Toss them in. Corn? Sure, why not? A random grain like farro? Absolutely. Pepitas, nuts...it’s your salad!
- Tofu: I pan-fry the tofu cubes, but you can also bake or air fry them. You can also marinate them in Homemade Cherry BBQ Sauce instead for a BBQ Cobb salad.
Substitutions
- Vegan Cheese: Substitute the vegan blue cheese for vegan feta.
- Vegan Bacon: You want to add that bacony flavor, so substitute the bacon bits for homemade tempeh bacon or store-bought. You can also use Lightlife's Smart Bacon, which is pretty good, I must say.
Storage
To preserve your vegan Cobb salad, stash the greens, tofu, and all the other bits in separate airtight containers in the fridge. The dressing should be kept on the side. This setup keeps everything from turning soggy, ensuring your salad remains as fresh and inviting as possible.
The tofu is the only thing you can or should freeze if necessary. That will last for about 3 months in a freezer-friendly container.
Frequently Asked Questions
A traditional Cobb salad typically features iceberg and romaine lettuce, chicken, bacon, hard-boiled eggs, avocado, Roquefort cheese, tomatoes, and a red wine vinaigrette.
Prepare the components separately and keep them in air-tight containers in the fridge. Assemble the salads just before serving to keep everything fresh and crisp.
More Vegan Salad Recipes You'll Love
What did you think?
Got a minute? Dive into the comments and rate this Vegan Cobb Salad to let me know how it turned out for you. Was it a hit? Any ingredients you added or left out? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Cobb Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan cobb salad is a colorful, satisfying dish combining fresh veggies, plant-based proteins, and two delicious dressing options. It’s perfect for a fulfilling lunch, a light dinner, or a show-stopping dish at your next gathering.
Ingredients
For the Tofu
- ½ box of extra firm tofu - 8 ounces drained and cubed*
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
For the French Vinaigrette Dressing
- ¼ cup red wine vinegar (substitute with white wine vinegar)
- 1 small shallot, minced (~ ¼ cup)
- 1 - 2 teaspoons Dijon mustard (adjust to taste)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly cracked black pepper
- ½ cup extra-virgin olive oil
For the Vegan Ranch Dressing
- 1 cup vegan mayo
- ¼ cup plant-based milk
- 1 tablespoon dried parsley
- 2 teaspoons apple cider vinegar
- 2 cloves garlic (minced; or ½ tsp of garlic powder)
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon dill or chives, optional
For the Salad
- 1 large head of romaine, washed and cut into bite-sized pieces
- 2 ounces of watercress
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ cup shredded carrots
- ½ cup red onion, chopped finely
- ½ cup cucumber, diced
- ½ can chickpeas, drained and rinsed
- ¼ cup vegan blue cheese, crumbled or vegan feta cheese
- ¼ cup vegan bacon bits
- fresh chives (optional)
Instructions
- Cook: Slice tofu into small cubes. Add garlic powder, paprika, and salt to the tofu and mix well. Add the tofu to a skillet and cook until browned about 7-8 minutes.
- Prepare: While the tofu is sauteeing, whisk together red wine vinegar, shallot, Dijon mustard, salt, pepper, and olive oil for the vinaigrette in a small bowl. Alternatively, mix the mayo, plant-based milk, parsley, vinegar, garlic, onion powder, salt, pepper, and dill (or chives) for the vegan ranch. Set aside.
- Assemble: Lay down a bed of mixed greens on a large platter or in a big salad bowl. Arrange the cherry tomatoes, avocado slices, shredded carrots, red onion, cucumber, chickpeas, tofu, vegan blue cheese, and bacon bits in neat rows over the greens to create a colorful palette.
- Serve: Sprinkle some fresh chives, then drizzle your choice of prepared dressing over the salad just before serving. Gently toss to ensure all the components are lightly coated in the dressing.
Notes
*Substitute the spices used to make the tofu for a blend of chicken seasoning.
Feel free to tweak the ingredient ratios to match your cravings—less red onion breath and more avocado goodness, perhaps?
Both dressings make a lot, so you will probably have leftovers.
Pick a bowl or platter large enough so you can have space to create rows for a visually appealing presentation.
Tips for making rows: Start by spacing the larger ingredients and filling in the gaps with smaller ones, adjusting as necessary to make sure everything fits perfectly without overcrowding. You can also use a straight edge to ensure super straight rows.
I like the chickpeas straight from the can for this recipe because there is already so much flavor in the salad, but you can opt to roast the chickpeas.
The nutritional information provided is approximate and does not include dressing, as the type and amount used will vary.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: stove top
- Cuisine: American
Michael says
We loved this salad and loved your recommendation for the blue cheese. We put it now on everything. Presentation was great and we only changed out one ingredient because my wife doesn't like tomatoes. Thanks for the recipe.
Regi Pearce says
Hey, Michael! So glad you were able to stop by the site. I know - that blue cheese is the bomb. Thanks for commenting!
Madison says
This is the OG of bowls! lol. Great combination for a vegan version. Love the vinaigrette. Thanks for the recipe.
Regi Pearce says
Thanks, Maddie!