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Smoky Roasted Tempeh Cobb Salad
with blue cheese / avocados / sherry vinaigrette

Active: 30 Total: 50

This flavorful twist on the classic Cobb salad comes together super fast - just be sure to get the tempeh marinating ahead of cooking time.
Smarts: Slicing the tempeh into cubes creates extra surface area for absorbing the marinade and browning in the oven. 



Sherry Vinaigrette:
  • Garlic - 1 clove , chopped
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
Smoky Roasted Tempeh Cobb Salad:
  • Garlic - 1 clove , chopped
  • Tempeh - 16 oz , cubed (sub extra firm-tofu)
  • Oil, cooking - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Honey - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Eggs - 4
  • Tomatoes, cherry or grape - 1 cup , halved
  • Avocados - 1 , cubed
  • Cheese, blue or gorgonzola - 4 oz (sub cubed cheddar or any other preferred cheese)
  • Parchment paper - for lining pan
  • Baby spinach - 8 oz (sub any salad greens)


  1. Garlic (for salad and vinaigrette) / Tempeh - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Marinate tempeh - Combine tempeh cubes with garlic (portion for salad), cooking oil, soy sauce, honey (portion for salad), and balsamic vinegar. Turn to coat. Marinate for at least 20 minutes and up to 1 day (for maximum flavor, turn the tempeh about halfway through the marinating time). (Can be done up to 1 day ahead)

  3. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together garlic (portion for vinaigrette), sherry vinegar, lemon juice, mustard, and honey (portion for vinaigrette). Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Tomatoes / Avocados / Cheese - Prep as directed.

  6. Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

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  1. Heat oven to 425F / 218C.

  2. Line a sheet pan with parchment paper. Use a slotted spoon to remove tempeh from marinade (reserve marinade) and transfer to sheet pan.

  3. Bake tempeh for 10 minutes. Remove from oven and flip tempeh cubes. Drizzle cubes with some of the reserved marinade (discard any remaining marinade).

  4. Return tempeh to the oven and continue roasting for 10 minutes more, until deep golden brown.

  5. Assemble salads by creating a bed of spinach and topping it with eggs, tomatoes, avocados, cheese, and warm tempeh. Finish with vinaigrette. Enjoy!



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