A Fresh Take on the Classic Cobb Salad - Vegan Style

 This protein-packed vegan Cobb salad delivers all the satisfaction of the original, minus the animal products. Smoky tempeh bacon and marinated tofu eggs replace traditional proteins, while creamy avocado and a tangy cashew ranch dressing bring richness to every bite.

Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4

Ingredients:

• 8 cups romaine lettuce, chopped
• 1 block tempeh, sliced and marinated in liquid smoke, soy sauce, and maple syrup
• 1 block firm tofu, crumbled and seasoned with black salt and turmeric
• 2 cups cherry tomatoes, halved
• 2 ripe avocados, diced
• 1 cup corn kernels
• 1/2 red onion, thinly sliced
• 1 cup chickpeas, drained and rinsed

Cashew Ranch Dressing:

• 1 cup raw cashews, soaked
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 tablespoon fresh dill
• Salt and pepper to taste

Instructions:

1. Pan-fry marinated tempeh until crispy. Let cool, then crumble.
2. Blend all dressing ingredients until smooth and creamy.
3. Arrange romaine lettuce as the base. Section remaining ingredients in rows across the lettuce.
4. Drizzle with cashew ranch dressing just before serving.

Nutrition per serving: Calories: 450 Protein: 22g Fiber: 12g Fat: 28g

For meal prep, store components separately and assemble just before eating. Dressing keeps for 5 days refrigerated.