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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.

Course Entree, Main Course, Salad
Cuisine American, Vegan
Keyword Cobb salad, dinner salad, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 275 kcal
Author Linda Meyer

Ingredients

  • 6 cups romaine lettuce chopped
  • 3 cups arugula
  • 1 1/2 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 oz cashew cheese crumbled (See Note)

FOR THE DRESSING

  • 1/2 cup white champagne vinegar
  • 3 tbsp Dijon mustard
  • 2 tsp pure maple syrup
  • salt and pepper to taste

Instructions

  1. In a large bowl, toss the romaine lettuce and arugula until combined.

  2. Layer the tomatoes, sliced seitan chicken, crumbled tofu bacon, cubed avocado, slivered onion, and crumbled cheese on top of the lettuce.

  3. FOR THE DRESSING

  4. Whisk the 1/2 cup vinegar, 3 tbsp Dijon, 2 tsp maple syrup, and salt and pepper to taste until fully combined. Taste and adjust as desired.

  5. Pour evenly over the salad and toss until combined.

  6. Enjoy!

Recipe 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 Green Peppercorn soft cheese for this salad. 

Nutrition Facts
Vegan California Cobb Salad
Amount Per Serving (2 cups)
Calories 275 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 482mg21%
Potassium 453mg13%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 3g3%
Protein 17g34%
Vitamin A 3458IU69%
Vitamin C 15mg18%
Calcium 134mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.