Name: American, Vegan Cobb Salad with Oil-Free Tahini - Red Wine Vinegar - Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 4 handfuls worth green lettuce; 3 tbsp coconut bacon; 3 tbsp walnuts; 1 handful cherry tomatoes cut in half; 1 handful carrots cut into thin sticks; 1 avocado optionally diced (I had forgotten mine in the photos); 1/2 small red onion in strips.; 2 tablespoons of chives cut in small rolls for garnish; 1/2 block of tofu, firm; 1/4 tsp sage, marjoram, thyme; Salt and pepper to taste; 2 tbsp of Aquafaba (dripping water from chickpeas); 1/2 tsp cornstarch; 1/2 can of chickpeas, about a 250 ml cup of chickpeas; Paprika, pepper, garlic powder, onion powder and sea salt or Himalayan salt to taste; 2 tbsp tahini; 3 tbsp water; 2 tbsp red wine vinegar; Juice of a lemon; 1 tsp Dijon mustard; 1 garlic clove, pressed; Season with salt and pepper

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American, Vegan Cobb Salad - A filling salad with baked tofu, chickpeas, coconut bacon, tomatoes, walnuts, carrots on a green salad bed combined with a tasty tahini - red wine vinegar dressing. This nutritious, vegan Cobb salad can be served as a main course or in small portions as an appetizer.

Vegan Cobb Salad - where does the name come from?

The first version of the Cobb salad was created in Los Angeles in 1926. There, a certain Mr. Cobb used leftovers to make salad and it was named after him: Cobb Salad. Of course you can just use leftovers with this vegan Cobb salad. I still had carrots, tomatoes, coconut bacon and tofu left. And conjured up this delicious vegan Cobb salad.

Vegan Cobb Salad Without Oil or Processed Foods

Clearly, it is controversial whether tofu is seen as highly processed or not. I do not think that if you look at how it is made, you could confidently make it at home. However, this would go beyond my time-frame. And with the right preparation, tofu tastes great, it's neutral in taste like any other non-vegan source of protein: chicken and other meats. Only with the right spices, they get their taste and this is the same with tofu. So I like to use it in my vegan Cobb salad. But if you do not eat tofu for health reasons or you just do not like tofu, then just take a few small cauliflower florets and prepare them as you would prepare the tofu in the vegan Cobb salad recipe.

This vegan Cobb salad is:

Filling
Full of vitamins and minerals
Not just a boring salad
Perfect for picnics

You like this vegan Cobb salad, then check it out here:

Have you tried the recipe?

If you have, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake. I will share your photos on Instagram and Facebook.

American, Vegan Cobb Salad with Oil-Free Tahini - Red Wine Vinegar - Dressing

Yield: 2 Portions

Vorbereitungszeit: 20 minutes

Kochzeit: 15 minutes

Total Time: 35 minutes

Ingredients

4 handfuls worth green lettuce
3 tbsp coconut bacon
3 tbsp walnuts
1 handful cherry tomatoes cut in half
1 handful carrots cut into thin sticks
1 avocado optionally diced (I had forgotten mine in the photos)
½ small red onion in strips.
2 tablespoons of chives cut in small rolls for garnish

Chicken-style Tofu:

½ block of tofu, firm
¼ tsp sage, marjoram, thyme
Salt and pepper to taste
2 tbsp of Aquafaba (dripping water from chickpeas)
½ tsp cornstarch

Paprika - chickpeas:

½ can of chickpeas, about a 250 ml cup of chickpeas
Paprika, pepper, garlic powder, onion powder and sea salt or Himalayan salt to taste

Tahini - Red Wine Vinegar Dressing:

2 tbsp tahini
3 tbsp water
2 tbsp red wine vinegar
Juice of a lemon
1 tsp Dijon mustard
1 garlic clove, pressed
Season with salt and pepper

Instructions

First, we squeeze out the tofu for about 15 minutes, so this gets a nice solid texture. Now mix all remaining ingredients for the marinade.
Cut the tofu into small cubes and put it in a closable bowl and add the marinade over it. Now close it and shake vigorously that the tofu is completely covered.
If you wish, you can prepare it the evening before, but at least 30 minutes before.
Now you spice up the chickpeas.
If you do not have coconut bacon in stock, you can prepare it now.
Next step, put all 3 ingredients on different baking trays and bake at 200 Celsius. First, the coconut bacon will be ready. You bake the chickpeas and tofu until they are crispy from the outside.
Cut all the other ingredients and prepare the sauce, mixing all the ingredients.
Now you can arrange the salad on plates and pour the sauce over it and garnish with chives.

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