Vegan Cobb Salad with Tofu Eggs
Ingredients
- romaine lettuce
- crispy chickpeas seasoned with poultry spice and herb mix
- cherry tomatoes
- corn
- avocado
- tempeh bacon
- red onion
Tofu eggs
- 5oz firm silken tofu, diced
- 5oz yellow silken tofu, diced
- 1 tsp kala namak
Vinaigrette
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1 tsp nutritional yeast (optional)
- 1 clove garlic, minced
- 1 tsp sea salt
Preparation
Combine the tofu eggs ingredients in a container, cover with an airtight lid, and refrigerate for at least an hour.
For the vinaigrette, combine all ingredients in a jar with an airtight lid and shake vigorously to mix.
Assemble the salad on a platter with a base of romaine lettuce, then top with crispy chickpeas, cherry tomatoes, corn, avocado, tempeh bacon, red onion, and the prepared tofu eggs.
Serve with the red wine vinaigrette on the side.
