53min 4 ppl
Vegan Cobb Salad
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 6 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 24g
Carbs 26g
Fats 30g
About this dish
Crisp lettuce is topped with neat rows of grilled tempeh, crispy smoked tofu, seasoned chickpeas, avocado, vegan cheese and tomato, finished with a tangy Dijon vinaigrette.
Allergy Info
Soya, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Romaine lettucechopped1
- Avocadosliced1
- Cherry tomatoeshalved150 g
Dairy & Eggs
- Vegan cheddar-style cheesecrumbled80 g
Plant Proteins
- Tempehgrilled and sliced200 g
- Firm tofupressed, cubed and pan-fried until crisp300 g
Tins & Jars
- Chickpeasdrained and rinsed240 g
Spices & Seasonings
- Kala Namakblack salt0.25 tsp
- Smoked paprika0.5 tsp
- Saltto taste
- Black pepperto taste
Oils & Condiments
- Olive oil60 ml
- Red wine vinegar20 ml
- Dijon mustard1 tsp
- Vegetable Oilfor the tofu and tempeh1 tbsp
Utensils
- Griddle pan
- Frying pan
- Whisk
- Chopping board
- Sharp knife
Method
1
Toss the chickpeas with the kala namak to give them a savoury, eggy flavour.
Approx. 3 minutes
2
Heat half the vegetable oil in a griddle pan over medium-high heat and grill the tempeh for 4 minutes on each side until charred and heated through, then slice.
Approx. 9 minutes
3
Heat the remaining oil in a frying pan over medium heat and cook the tofu cubes with the smoked paprika for 8 minutes, turning occasionally, until crisp and golden.
Approx. 8 minutes
4
Whisk together the olive oil, red wine vinegar, Dijon mustard, salt and black pepper to make the dressing.
Approx. 4 minutes
5
Arrange the chopped lettuce on a platter and top with neat rows of the sliced tempeh, crispy tofu, seasoned chickpeas, avocado, cherry tomatoes and vegan cheese.
Approx. 8 minutes
6
Drizzle with the dressing just before serving.
Approx. 2 minutes
