Cobb Salad
Fresh, tangy Cobb salad recipe
INGREDIENTS
• 1 ½ Tbsp. Nutritional Yeast
• 1 ½ Tbsp. Olive Oil
• 1 Tbsp. Apple Cider Vinegar
• 1 ½ Tbsp. Soy Sauce
• ¼ Tbsp. Garlic Powder
• 1 Tbsp. Fresh Chives, Chopped
• ½ Maple Syrup
• 75g Soft Organic Tofu
• 175g Extra Firm Organic Tofu
• 4oz Button Mushrooms, Sliced
• 5 Cups Romaine or Iceberg Lettuce, Chopped
• ¾ Cups of Grape or Cherry Tomatoes
• ½ Cup Organic Corn Kernels
HOW TO MAKE IT
- Tender Baked Tofu: Preheat oven to 375F. Line large backing sheet with parchment paper. Mix 1 Tbsp nutritional yeast, ½ Tbsp olive oil, ½ Tbsp soy sauce and garlic powder in a small bowl. Break hard tofu into small chucks and toss evenly to coat. Spread tofu evenly across baking sheet and bake for 30 minutes, until lightly golden.
- Mushrooms: Mix 1Tbsp olive oil, maple syrup in a bowl. Slice mushrooms and gently toss evenly in sauce. Spread mushrooms in single layer on baking sheet and pour remaining sauce over them. Bake for 20 minutes until dark golden.
- Dressing: Add soft tofu, ½ nutritional yeast, apple cider vinegar into blender and mix until smooth.
- Salad Assembly: In a large platter, evenly spread chopped lettuce. Top with baked mushrooms, baked tofu, cherry tomatoes, and corn kernels. I like to display the veggies in rows for a rainbow effect. Add dressing and garnish with chives.
