Vegan Cobb Salad with Rice Paper Bacon

Name: Vegan Cobb Salad with Rice Paper Bacon
Ingredients: 1 1/2 Romaine Hearts, chopped; 1 cup (150 g) Cherry or Grape Tomatoes, halved; 1 Avocado, cubed; 2/3 cup (85 g) Red Onion, chopped; 2 Vegan non-breaded @gardein Chicken Patties (142 g), browned and cubed; 8-10 strips of Rice Paper Bacon; 1/2 cup (100 g) @followyourheart Vegan Feta crumbles; 8 oz (227 g) Extra Firm Tofu, pressed and divided; 1/2 tsp Kala Namak (divided); 1/4 tsp Turmeric; Salt & Pepper, to taste; 1 Tbsp Avocado Oil (for sautéing); 2 Square Sheets of Rice paper (cut into 2” strips); 1 1/2 tsp (22.5 ml) Maple Syrup; 1 tsp (5 ml) Dark Soy Sauce; 3 tsp (15 ml) Light Soy Sauce or Tamari; Few dashes of Liquid Smoke; 2 Tbsp (30 ml) Water; 3 tsp (15 g) Nutritional Yeast; 1 tsp (5 g) Smoked Paprika; 1/2 tsp (2.5 g) Garlic Powder; 1/4 cup (59 ml) Red Wine Vinegar; Juice from 1/2 a small Lemon (2 Tbsp); 2 tsp (10 g) Sugar; 2 tsp (10 ml) Vegan Worcestershire Sauce; 1 1/2 Tbsp (22.5 g) Dijon Mustard; 1 1/2 Tbsp (22.5 g) @followyourheart Vegan Mayo; 1/3 cup good (79 ml) Olive Oil; Salt & Pepper, to taste

Quick & EasyVeganVegetarianAppetizers & SnacksHealthysummerLunchDairy-freeGluten-freeSalad

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Devorah | The Yummy Vegan

383 recipes

Ingredients

1 1/2 Romaine Hearts, chopped
1 cup (150 g) Cherry or Grape Tomatoes, halved
1 Avocado, cubed
2/3 cup (85 g) Red Onion, chopped
2 Vegan non-breaded @gardein Chicken Patties (142 g), browned and cubed
8-10 strips of Rice Paper Bacon
1/2 cup (100 g) @followyourheart Vegan Feta crumbles
8 oz (227 g) Extra Firm Tofu, pressed and divided
1/2 tsp Kala Namak (divided)
1/4 tsp Turmeric
Salt & Pepper, to taste
1 Tbsp Avocado Oil (for sautéing)

Rice Paper Bacon

2 Square Sheets of Rice paper (cut into 2” strips)
1 1/2 tsp (22.5 ml) Maple Syrup
1 tsp (5 ml) Dark Soy Sauce
3 tsp (15 ml) Light Soy Sauce or Tamari
Few dashes of Liquid Smoke
2 Tbsp (30 ml) Water
3 tsp (15 g) Nutritional Yeast
1 tsp (5 g) Smoked Paprika
1/2 tsp (2.5 g) Garlic Powder

Creamy Dijon Dressing

1/4 cup (59 ml) Red Wine Vinegar
Juice from 1/2 a small Lemon (2 Tbsp)
2 tsp (10 g) Sugar
2 tsp (10 ml) Vegan Worcestershire Sauce
1 1/2 Tbsp (22.5 g) Dijon Mustard
1 1/2 Tbsp (22.5 g) @followyourheart Vegan Mayo
1/3 cup good (79 ml) Olive Oil
Salt & Pepper, to taste

Preparation

Prepare the Rice Paper Bacon

Preheat the oven to 375°F (190°C).
In a bowl, mix together maple syrup, dark soy sauce, light soy sauce, liquid smoke, water, nutritional yeast, smoked paprika, and garlic powder to create the marinade.
Dip the rice paper strips into the marinade and coat evenly.
Place the coated strips on a baking sheet and bake for about 8-10 minutes or until crispy. Set aside.

Prepare the Tofu and Vegan Chicken

Press the extra firm tofu to remove excess moisture and cut it into cubes.
Heat avocado oil in a pan and sauté half of the tofu cubes until golden. Sprinkle with turmeric and half of the Kala Namak for flavor.
Brown the vegan chicken patties and cut them into cubes.

Assemble the Salad

In a large bowl, combine chopped romaine hearts, halved cherry tomatoes, cubed avocado, chopped red onion, sautéed tofu, and cubed vegan chicken.
Add the rice paper bacon and vegan feta crumbles.
Season with remaining Kala Namak, salt, and pepper.

Prepare the Creamy Dijon Dressing

In a mixing bowl, whisk together red wine vinegar, lemon juice, sugar, vegan Worcestershire sauce, Dijon mustard, vegan mayo, and olive oil until well combined.
Season with salt and pepper to taste.