Protein-Packed Cobb Salad with Tofu

I’ve been obsessed with this plant-based twist on the classic cobb salad ever since I discovered how perfectly crispy tofu chunks work alongside creamy avocado and tangy blue cheese. The combo of smoky coconut bacon and a zippy red wine vinegar dressing makes this feel like a restaurant-quality meal that comes together in my own kitchen. Trust me, this is the kind of salad that’ll actually keep you full and satisfied!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 65-75 g
• Fat: 130-145 g
• Carbohydrates: 60-75 g

Ingredients

For the dressing:

• 2 tbsp shallot (finely minced)
• 1/3 cup red wine vinegar
• 5 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
• 1 tsp honey (optional)

For the salad assembly:

• 1 recipe cooked tofu (cut into 1-inch chunks)
• 1 cup coconut bacon
• 4 large eggs (hard-boiled and sliced into quarters)
• 1 large head romaine (chopped into 1-inch strips)
• 1 1/2 cups cherry tomatoes (halved lengthwise)
• 3 avocados (pitted and sliced)
• 3 oz blue cheese (crumbled)
• 3 tbsp fresh chives (finely chopped)
• 1/4 tsp flaky sea salt
• 1/4 tsp fresh cracked black pepper

Step 1: Prepare the Shallot Vinaigrette

• 2 tbsp shallot
• 1/3 cup red wine vinegar
• 5 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
• 1 tsp honey

Combine the minced shallot, red wine vinegar, Dijon mustard, salt, and pepper in a bowl or blender.

Whisk together (or blend if you prefer a completely smooth emulsion), then slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing.

Taste and add the honey if desired to balance the acidity.

Set aside at room temperature.

I like to make vinaigrettes at least 30 minutes ahead so the shallot can soften and the flavors meld together beautifully.

Step 2: Hard-Boil and Prepare the Eggs

• 4 large eggs

Bring a pot of water to a rolling boil and carefully add the eggs.

Remove from heat immediately, cover the pot, and let the eggs sit undisturbed for 7 minutes—this ensures perfectly cooked yolks with no green ring.

Transfer the eggs to an ice bath and let them chill for at least 10 minutes to stop the cooking process.

Once cool, gently peel under cool running water and slice each egg into quarters.

Set aside.

Step 3: Prepare All the Salad Components

• 1 recipe cooked tofu
• 1 cup coconut bacon
• 1 large head romaine
• 1 1/2 cups cherry tomatoes
• 3 avocados
• 3 oz blue cheese
• 3 tbsp fresh chives

While the eggs are cooling, prepare your mise en place: chop the romaine into 1-inch strips, halve the cherry tomatoes lengthwise, slice the avocados, and crumble the blue cheese.

Make sure the cooked tofu is cut into 1-inch chunks and the coconut bacon is ready to use.

Finely chop the fresh chives and have your flaky sea salt and cracked pepper nearby for finishing.

I prep all these components while the eggs cook so everything comes together quickly at assembly time.

Step 4: Assemble the Cobb Salad

• shallot vinaigrette from Step 1
• chopped romaine from Step 3
• cooked tofu from Step 3
• egg quarters from Step 2
• coconut bacon from Step 3
• cherry tomatoes from Step 3
• sliced avocados from Step 3

Place the chopped romaine on a large serving plate or individual bowls.

Drizzle generously with the shallot vinaigrette from Step 1 and toss lightly to coat the lettuce.

Arrange the cooked tofu from Step 3, hard-boiled egg quarters from Step 2, coconut bacon, halved tomatoes, and sliced avocados in organized rows or clusters on top of the dressed lettuce.

This creates the classic Cobb presentation and makes it easy for diners to get a bit of everything in each bite.

Step 5: Finish and Serve

• 3 oz blue cheese
• 3 tbsp fresh chives
• 1/4 tsp flaky sea salt
• 1/4 tsp fresh cracked black pepper
• shallot vinaigrette from Step 1

Top the assembled salad with crumbled blue cheese and chopped fresh chives.

Season with flaky sea salt and freshly cracked black pepper.

Drizzle additional vinaigrette over the top if desired, or serve it on the side for guests to add more to taste.

Protein-Packed Cobb Salad with Tofu

Delicious Protein-Packed Cobb Salad with Tofu recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the dressing:

• 2 tbsp shallot (finely minced)
• 1/3 cup red wine vinegar
• 5 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
• 1 tsp honey (optional)

For the salad assembly:

• 1 recipe cooked tofu (cut into 1-inch chunks)
• 1 cup coconut bacon
• 4 large eggs (hard-boiled and sliced into quarters)
• 1 large head romaine (chopped into 1-inch strips)
• 1 1/2 cups cherry tomatoes (halved lengthwise)
• 3 avocados (pitted and sliced)
• 3 oz blue cheese (crumbled)
• 3 tbsp fresh chives (finely chopped)
• 1/4 tsp flaky sea salt
• 1/4 tsp fresh cracked black pepper

Method

 

1. Combine the minced shallot, red wine vinegar, Dijon mustard, salt, and pepper in a bowl or blender. Whisk together (or blend if you prefer a completely smooth emulsion), then slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing. Taste and add the honey if desired to balance the acidity. Set aside at room temperature. I like to make vinaigrettes at least 30 minutes ahead so the shallot can soften and the flavors meld together beautifully.
2. Bring a pot of water to a rolling boil and carefully add the eggs. Remove from heat immediately, cover the pot, and let the eggs sit undisturbed for 7 minutes—this ensures perfectly cooked yolks with no green ring. Transfer the eggs to an ice bath and let them chill for at least 10 minutes to stop the cooking process. Once cool, gently peel under cool running water and slice each egg into quarters. Set aside.
3. While the eggs are cooling, prepare your mise en place: chop the romaine into 1-inch strips, halve the cherry tomatoes lengthwise, slice the avocados, and crumble the blue cheese. Make sure the cooked tofu is cut into 1-inch chunks and the coconut bacon is ready to use. Finely chop the fresh chives and have your flaky sea salt and cracked pepper nearby for finishing. I prep all these components while the eggs cook so everything comes together quickly at assembly time.
4. Place the chopped romaine on a large serving plate or individual bowls. Drizzle generously with the shallot vinaigrette from Step 1 and toss lightly to coat the lettuce. Arrange the cooked tofu from Step 3, hard-boiled egg quarters from Step 2, coconut bacon, halved tomatoes, and sliced avocados in organized rows or clusters on top of the dressed lettuce. This creates the classic Cobb presentation and makes it easy for diners to get a bit of everything in each bite.
5. Top the assembled salad with crumbled blue cheese and chopped fresh chives. Season with flaky sea salt and freshly cracked black pepper. Drizzle additional vinaigrette over the top if desired, or serve it on the side for guests to add more to taste.