Go Back
–+ servings
A white bowl with a Cobb salad in it.

Vegan California Cobb Salad

A quick and easy dinner salad recipe that's made with seitan chicken, crispy tofu bacon, and other delicious vegetables.
5 from 1 vote
Print Pin
Course: Entree, Main Course, Salad
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 275kcal
Author: Linda & Alex
Cost: $10

Ingredients

  • 6 cups romaine lettuce chopped
  • 3 cups arugula
  • 1 ½ cups cherry tomatoes sliced
  • 2 avocados cubed
  • 3 seitan chicken breasts sliced (See Note)
  • 2 cups tofu bacon crumbled
  • 1 red onion or shallot slivered
  • 6 ounce cashew cheese crumbled (See Note)

FOR THE DRESSING

  • ½ cup white champagne vinegar
  • 3 tablespoon Dijon mustard
  • 2 teaspoon pure maple syrup
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Make the seitan chicken and tofu bacon
  • In a large bowl, toss the romaine lettuce and arugula until combined.
  • Layer the tomatoes, sliced seitan chicken, crumbled tofu bacon, cubed avocado, slivered onion, and crumbled cheese on top of the lettuce.
  • FOR THE DRESSING
  • Whisk the ½ cup vinegar, 3 tablespoon Dijon, 2 teaspoon maple syrup, and salt and pepper to taste until fully combined. Taste and adjust as desired.
  • Pour evenly over the salad and toss until combined.
  • Enjoy!

Notes

NUTRITION DISCLAIMER
Make the seitan chicken a day or two before and grill or sear in a pan before slicing.
We like Treeline brand Herb Garlic soft cheese for this salad. 
How do you store it?
Store the salad in an airtight container in the refrigerator for up to 2 days.
Can I freeze it?
This salad doesn't freeze well and is best eaten shortly after making it.

Substitutions

  • Vegan Seitan Chicken - if you don't eat gluten, feel free to substitute with tempeh chicken or garbanzo beans.
  • Tofu Bacon - feel free to substitute with our Vegan Coconut Bacon if you don't eat soy.
  • Vegan Cheese - use your favorite brand of vegan cheese or leave it out.
 

Nutrition

Serving: 2cups | Calories: 275kcal | Carbohydrates: 18g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Sodium: 482mg | Potassium: 453mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3458IU | Vitamin C: 15mg | Calcium: 134mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!