Vegan Strawberry Cobb Salad is the perfect dinner recipe when early summer u-pick berry farms are popping with these red juicy gems. “Eggy” tofu and maple tempeh bacon combined with sweet strawberries and fresh vegetables make it a fully satisfying meal.

Strawberries in salads are always a yummy choice. I’m game for putting them on and in everything. Their sweet juiciness combines so well with savory flavors. I just love getting a bite of bright berry and smokey tempeh bacon all smothered in creamy Cobb Salad Dressing. For this recipe I made a “Caesar “style dressing. It has those sweet and savory elements blended in a cashew cream base which tastes delicious drizzled all over those colorful toppings.

The fun thing about Cobb salad is you can change it up however you like depending on what’s in your kitchen, which is exactly how the original Cobb salad came about!

Making Vegan Cobb Salad with Strawberries is super easy too once you get all your ingredients prepped. Just grab those toppings out of the fridge and pile them high!

Here’s a few tips for making the perfect Cobb salad:

1. A key ingredient for creating “eggy” tofu is kala namak salt or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs. Turmeric’s golden hue, along with nutritional yeast, gives eggy tofu its classic yellow color while adding savory flavor.

2. I’ve had the best luck blending the Cobb salad dressing in a small cup style blender like a Nutribullet which works well when blending smaller quantities. You can also use a traditional blender by scraping down the sides of the container as needed. For a really creamy dressing, just be sure your cashews are well soaked and soft before blending.

3. A sturdy lettuce, like romaine, adds a nice crunch and holds up well under the toppings and dressing. You can also use iceberg lettuce, watercress, or endive.