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Vegan Cobb Salad (hard-boiled eggs, tempeh, and cheese)

average rating is 3 out of 5, based on 150 votes

Enjoy a refreshing and nutritious culinary delight with our Vegan Cobb Salad! Packed with vibrant colors, rich flavors, and a perfect blend of plant-based proteins, this low-carb, high-protein salad is a must-try for anyone seeking a wholesome, diabetic-friendly meal.

Serving Suggestions/Tips:

Serve the salad chilled for a refreshing experience.

Customize with your favorite low-carb vegetables for added variety.

Drizzle with lemon juice for a tangy twist.

Pair with a side of fresh berries for a balanced meal.



Prep Time


Total Time







Vegan High-Protein Low-Carb Diabetic-Friendly Plant-Based Gluten-Free Nutritious Healthy Salad Tempeh Vegan Cheese Quick Recipe Easy to Make Fresh Ingredients Wholesome Diabetes Management Weight Loss Support Protein-Rich Dairy-Free Egg-Free


For the salad:

  • 1 small head of romaine lettuce, chopped

  • 1 cup baby spinach leaves

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1/2 avocado, diced

  • 1/4 cup canned chickpeas, drained and rinsed (for added protein and texture)

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh chives

For the tempeh:

  • 200g tempeh, cut into cubes

  • 1 tablespoon soy sauce (low-sodium)

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • Pinch of black pepper

For the vegan cheese:

  • 1/2 cup firm tofu, crumbled

  • 1 tablespoon nutritional yeast

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon turmeric powder (for color)

  • Pinch of salt and black pepper

For the dressing:

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon maple syrup (optional, for a touch of sweetness)

  • Pinch of salt and black pepper


  1. Preheat the oven to 400°F (200°C).

  2. Prepare the tempeh: In a bowl, mix the soy sauce, olive oil, garlic powder, and black pepper. Add the tempeh cubes and toss them to coat evenly. Place the tempeh on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the tempeh is slightly crispy. Set aside to cool.

  3. Prepare the vegan cheese: In a small bowl, crumble the firm tofu and mix in the nutritional yeast, onion powder, turmeric powder, salt, and black pepper. Adjust the seasonings to your taste. Set aside.

  4. Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, baby spinach leaves, halved cherry tomatoes, diced cucumber, sliced red onion, diced avocado, canned chickpeas, chopped fresh parsley, and chopped fresh chives.

  5. Make the dressing: In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), salt, and black pepper until well combined.

  6. Add the baked tempeh and vegan cheese to the salad bowl. Drizzle the dressing over the salad and toss everything together until well coated.

  7. Divide the salad into two servings and enjoy immediately.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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