I LOVE cobb salad, and I have spent a while attempting to figure out these easiest way to make a vegan cobb salad. There are a few challenges, mostly how time consuming is is to make vegan chicken, vegan egg, and vegan bacon just to make one salad. Well, these plant-based cobb salad wraps are a testament to how easily this can be done, and how outrageously delicious these wraps are. I was honestly drooling while editing these photos. One block of tofu is all you need to make all three protein flavor profiles!
What You Need to Make these Cobb Salad Wraps:
- Extra, or super firm tofu: This will make the “chicken”, “bacon”, and “eggs”.
- Liquid smoke, Soy sauce, Maple syrup, and paprika: These are used to flavor the bacon.
- Vegan mayo, nutritional yeast, dijon mustard, and turmeric: These are used to make the eggs.
- Olive oil, and Poultry seasoning: These are used to make the chicken.
- Wraps: Whatever your favorite vegan wraps are will work.
- Sundried-tomatoes, or fresh tomatoes: I personally don’t like fresh tomatoes, so I used sun-dried.
- Avocado, and Lettuce: These are the fresh veggies you need.
- Vegan Blue Cheese: I used Follow Your Heart brand.
- Red wine vinegar: A little drizzle on top!
To make all the components, for the wrap, you cut a block of tofu into 3 pieces, turn one into egg salad while the other two bake on the same sheet pan. One side of the pan is crumbled tofu marinated in liquid smoke, soy sauce, maple syrup, and smoked paprika. The other side of the pan, is cubed tofu tossed in olive oil and polutry seasoning to mimic the chicken in a cobb salad. This is the perfect meal prep recipe, you can make everything ahead of time and then make a wrap for lunch!
Why Should You Make These Wraps?
- They are truly delicious.
- Meal prep friendly.
- Super easy to make.
- High-protein lunch or dinner option!
- The flavors are incredible.
Plant-Based Cobb Salad Wraps
Ingredients
- 1 Block(15-16oz) Extra firm, or super firm tofu, drained and pressed*, divided
- 2 Wraps, GF or regular
- 1 Cup Bibb lettuce or any large leaf lettuce
- 1 small Avocado, diced
- 1/3 Cup Sun dried tomatoes, or fresh if you prefer
- 1/4 Cup Vegan blue cheese crumbles, I used Follow Your Heart
- 1 Tablespoon Red wine vinegar
- 1 Tablespoon Olive oil
- a pinch of Salt and pepper
For the Vegan Bacon
- 1/3 of the Tofu, crumbled into fine crumbles
- 2 teaspoons Liquid smoke
- 2 teaspoons Soy sauce or Tamari for GF option
- 2 teaspoons Maple syrup
- 2 teaspoons Olive oil
- 1 teaspoon Smoked paprika
For the Vegan Chicken
- 1/3 of the Tofu, cut into cubes
- 2 teaspoons Olive oil
- 1 teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
- A few pinches of Salt and pepper
For the Vegan Eggs
- 1/3 of the Tofu, cut into small pieces
- 1 Tablespoon Vegan mayo
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Nutritional yeast
- 1/2 teaspoon Salt
- A pinch of Turmeric
- A pinch of Black pepper
Instructions
- If you are using super firm tofu, there is no need to press it. If you are using extra firm, it does need to be pressed.
- Once the tofu is prepped, preheat the oven to 400℉.
- In a small mixing bowl, prep the vegan bacon. Put the tofu crumbles into the bowl, then pour the liquid smoke, soy sauce, maple syrup, olive oil, and then sprinkle in the paprika. Toss to coat the tofu throughly. Set aside.
- In a separate bowl, prep the vegan chicken. Add the tofu cubes to the bowl, and drizzle with the olive oil and then sprinkle with the seasonings. Toss to coat.
- Now, take a baking sheet sprayed with non-stick spray, and on one side, put the vegan chicken, and on the other side put the vegan bacon. Bake for 15-20 minutes, take the pan out of the oven, and flip the tofu as much as you can, then bake for an additional 10-12 minutes or until the cubes are golden brown and the "bacon" is crispy.
- While they are baking, make the vegan eggs. In a small mixing bowl, whisk together the vegan mayo, mustard, nutritional yeast, salt, turmeric, and pepper.
- Add the small pieces of tofu to the bowl and toss to coat the tofu throughly. Put in the fridge until ready to use.
- Once all the tofu is done, make your wraps, this will make 2 wraps. Lay a wrap flat, then add half the lettuce, half the avocado, half the tomatoes, half the vegan blue cheese, then half the vegan chicken, bacon, and eggs.
- Drizzle with half the vinegar, and half the oil. Sprinkle with salt and pepper. Roll the wrap up and enjoy!
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