Vegetarian Cobb Salad with Smoked Tofu

a vegetarian cobb salad in a large brown bowl with a serving of salad on a small white plate

Vegetarian Cobb Salad with Smoked Tofu

This Vegetarian Cobb Salad replaces the meat with smoked tofu for a super easy riff on a classic recipe. Chopped veggies, hard boiled eggs, and crumbled blue cheese are topped with a red wine vinaigrette for a delicious and nourishing chopped salad.

Course Main Course, Salad

Cuisine American

Keyword Cobb salad, vegetarian cobb salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 229kcal

Author Katie Trant

Ingredients

For the dressing

1 small shallot thinly sliced
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 Tablespoon Dijon mustard
1 teaspoon honey or other liquid sweetener
salt and pepper

Vegetarian Cobb Salad ingredients

6 ounces little gem lettuce or your preferred salad green
1 cup cucumber slices I half and slice into half moons
1 cup cherry tomatoes sliced in half before measuring
8 ounces smoked tofu cubed
2 ounces blue cheese crumbled
4 large hardboiled eggs peeled and quartered
1 large avocado quartered and thinly sliced

US Customary - Metric

Instructions

Place thinly sliced shallots into a small bowl. Add the red wine vinegar, and set aside to marinate while you are preparing the other ingredients.
1 small shallot, ¼ cup red wine vinegar
Arrange the lettuce on the bottom of a large plate or platter.
6 ounces little gem lettuce
Add the cucumber slices and tomato halves in rows.
1 cup cucumber slices, 1 cup cherry tomatoes
Add rows of cubed smoked tofu, quartered hardboiled eggs, and sliced avocado.
8 ounces smoked tofu, 4 large hardboiled eggs, 1 large avocado
Scatter crumbled blue cheese over the top.
2 ounces blue cheese
Remove the shallots from the red wine vinegar, and scatter them over the top of the salad.
1 small shallot
In a small bowl, whisk together the shallot-infused vinegar with the olive oil, Dijon mustard, and honey. Season with salt and pepper.
¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 Tablespoon Dijon mustard, 1 teaspoon honey, salt and pepper
Serve the salad with the dressing on the side if you are planning to have leftovers. Otherwise, you can drizzle half of the dressing over the top, and reserve the other half for individual plates.

Notes

Nutrition values are an estimate only, and the nutrition calculator seemed particularly wonky with this recipe.
Hard boiled eggs can be made several days in advance.
If you are making the salad in advance, I recommend you leave the avocado and dressing off until serving.

Nutrition