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Plant-Based Cobb Salad Wraps

Cobb salad turned into a vegan wrap!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Snack
Servings: 2
Author: Lauren Boehme

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

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!

Video

Notes

*Here is my tofu cooking guide in case you need information on pressing tofu.