I made this salad for lunch today. Craving some serious proteins my original plan was to put some tempeh bacon on a salad, throw on some nuts, and call it good. Moments later I was online looking at Cobb Salad recipes. I had no idea this salad was so vegan unfriendly.

Well that of course got my head spinning and my blood flowing as veganizing is my super power.

After a quick look I was happy to discover that all I needed was an avocado. Eden was eager for a walk anyway, so we put on our shoes and jackets and Eden grabbed her reusable grocery bag, and we took the short walk to the store all the while discussing how I was going to make a vegan hard boiled egg. Discussion might not be the right word, but Eden did learn how to say “egg”.

When I got home I tried carving eggs out of tofu and creating a “yoke” with a little seasonings. In theory it worked great, but I had used extra-firm sprouted tofu and was a bit disappointed with the texture. So Eden and I put on our shoes and jackets and went back to the grocery store for some silken tofu. I laughed with the cashier about my forgetfulness and returned home. When I got home I re-made the eggs, quite thrilled with the results.

By this time it was nearing noon, so I turned on the heat under my cast iron skillet and started heating up my vegan meats.

Now it was time to assemble.

Except I didn’t have any lettuce. Now this was getting ridiculous. Preparation, it turns out, is not my superpower.  Eden and I put back on our shoes and jackets for a third time and walked back to the store. This time I went to a different cashier on the other side of the store because honestly, it was starting to get embarrassing.

The good news: I had certainly worked up an appetite by the time I was finally finished. Also, all that work was totally worth it.

I hope you agree.

Vegan Cobb Salad
serves 2

1/2 head of romaine lettuce, chopped
1 vegan chicken breast (I used Gardein’s Chicken Scallopini)
4 strips of vegan bacon (I used Tofurky’s Smoky Maple Bacon Strips)
or you can make your own
1/2 tomato, seeded and chopped
1/2 avocado, cubed
1 vegan hard boiled egg (recipe follows), chopped
1/4 cup raw vegan goat cheese*

*Please note that my goat cheese recipe takes at least 12 hours of advance preparation. 

*adapted from Simply Recipes

2 tbsp olive oil
1/4 cup + 2 tbsp canola oil
2 tbsp red wine vinegar
2 tsp fresh lemon juice
1 tsp spicy mustard
1/2 tsp vegan Worcestershire sauce (optional)
salt and pepper

Mix all ingredients together until well combined.

Vegan Hard Boiled “Eggs”
2-3 ounces extra-firm silken tofu
You will only use 2-3 ounces but if you want them to shape them like eggs, start with a whole block.
1/2 tsp spicy mustard
pinch of turmeric
pinch of salt


It is very important to use extra-firm silken tofu for the eggs, both for texture and mold-ability.

Using a small ice cream scoop gently carve out two halved ovals from the block of tofu. These should look like two halves of a hard boiled egg. With a melon baller scoop out the middle of each egg. Do not scoop too deep into the tofu as it will easily break. Transfer the excess tofu to a small bowl. Add mustard and turmeric and with a fork (or your fingers) mix together until the tofu is mashed and spices are well combined. Return to eggs, filling to the top. Top with a pinch of salt.

Place in the refrigerator while preparing the salad.

To simplify, cube 2-3 ounces of tofu, mixing about 1/3 of the cubes with the mustard and turmeric.

cobbsalad2Prepare the vegan chicken and bacon according to packaged directions.

To assemble the salads, spread romaine lettuce evenly between two plates. Add the remaining ingredients in rows however you see fit. Top with Cobb Salad dressing and enjoy!


Question of the Day: 

If you had a superpower, what would it be?

By day I’m a mom, but when that kid goes to bed I become: The Veganizer


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