Vegan Cobb Salad with Bacon Dressing
Ingredients
- 1 1/2 Romaine Hearts chopped
- 1 cup (150 g) Cherry or Grape Tomatoes cut in half
- 1 Avocado cubed
- 2/3 cup (85 g) Red Onion chopped
- 2 Vegan non breaded Chicken Patties (142 g) browned and cut into cubes
- 8-10 strips of Rice Paper Bacon
- 1/2 cup (100 g) Vegan Feta crumbles
- 8 oz (227 g) Extra Firm Tofu pressed divided
- 1/2 tsp Kala Namak divided
- 1/4 tsp Turmeric
- Salt & Pepper
- 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) Vegan Mayo
- 1/3 cup (79 ml) Olive Oil
- Salt & Pepper to taste
Preparation
Prepare the rice paper bacon by mixing the marinade ingredients, coating the rice paper strips, and cooking until crisp.
Press the tofu, season with divided kala namak and turmeric, and sauté in avocado oil until browned.
Make the dressing by whisking all the dressing ingredients together until well combined.
Cook the vegan chicken patties according to package instructions, then cut into cubes.
Assemble the salad by combining the chopped romaine hearts, halved tomatoes, cubed avocado, chopped red onion, cubed chicken patties, rice paper bacon strips, vegan feta crumbles, and sautéed tofu in a large bowl.
Toss with the creamy Dijon dressing or serve dressing on the side.
