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Cobb salad bowl with smoky seared tempeh strips, egg wedges, avocado, tomatoes and blue cheese over chopped romaine

Smoky Tempeh Cobb Salad Bowl with Creamy Blue Cheese

A vegetarian Cobb salad with smoky pan-seared tempeh standing in for bacon, plus eggs, avocado, tomatoes and blue cheese over romaine.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Smoky Tempeh
  • 225 g Tempeh, sliced into strips (8 oz)
  • 2 tbsp Tamari or soy sauce use tamari for gluten free
  • 1 tbsp Maple syrup
  • 1 tsp Smoked paprika
  • 1 clove Garlic, minced
  • 1 tbsp Olive oil for searing
Salad
  • 1 Romaine lettuce, chopped large head (about 6 cups)
  • 4 Large eggs hard-boiled
  • 1 cup Cherry tomatoes, halved
  • 1 Avocado, diced large; slice just before serving
  • 1/2 cup Blue cheese, crumbled or feta
  • 1/4 cup Red onion, thinly sliced
  • 2 tbsp Chives, chopped for garnish
Vinaigrette
  • 3 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Maple syrup
  • Salt and pepper to taste

Method
 

Boil the Eggs
  1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit 9 minutes for a firm white and slightly soft yolk.
  2. Transfer eggs to an ice bath for 5 minutes, then peel and slice into wedges.
Sear the Smoky Tempeh
  1. Whisk tamari, maple syrup, smoked paprika and garlic in a shallow dish. Add tempeh strips, turn to coat, and let sit 10 minutes.
  2. Heat olive oil in a nonstick skillet over medium-high heat (about 180 C / 350 F). Pat tempeh dry, add to the pan, and cook 3 to 4 minutes per side until deep golden brown with crisp edges.
Assemble the Bowl
  1. Spread chopped romaine across a wide bowl or platter.
  2. Arrange tempeh, egg wedges, tomatoes, avocado, blue cheese and red onion in rows over the lettuce.
  3. Whisk vinaigrette ingredients together, drizzle over the salad, and scatter chives on top just before serving.

Notes

  • Marinate tempeh at least 10 minutes so the smoked paprika actually penetrates the strips.
  • Don't crowd the skillet, cook tempeh in two batches if your pan is small.
  • Cool boiled eggs in an ice bath right away to stop the yolk from overcooking.
  • Dress the salad just before serving so the romaine stays crisp, not soggy.