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:
- Pan-fry marinated tempeh until crispy. Let cool, then crumble.
- Blend all dressing ingredients until smooth and creamy.
- Arrange romaine lettuce as the base. Section remaining ingredients in rows across the lettuce.
- 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.
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