Vegan Cobb Salad with Bacon and 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
Press the tofu and divide it as needed, seasoning half with Kala Namak and the other half with turmeric, salt, and pepper
Sauté the seasoned tofu in avocado oil until golden brown
Brown the vegan chicken patties and cut them into cubes
Prepare the rice paper bacon by coating the strips with the mixture and cooking until crispy
Make the creamy Dijon dressing by combining all ingredients until smooth
Chop the romaine hearts, tomatoes, avocado, and red onion as specified
Assemble the salad by layering or mixing all prepared ingredients together
Drizzle with the dressing and serve immediately
Rice paper bacon
Mix maple syrup, dark soy sauce, light soy sauce or tamari, liquid smoke, water, nutritional yeast, smoked paprika, and garlic powder in a bowl
Dip rice paper strips into the mixture to coat evenly
Bake or fry the coated strips until they become crispy and bacon-like
Creamy dijon dressing
Combine red wine vinegar, lemon juice, sugar, vegan Worcestershire sauce, Dijon mustard, and vegan mayo in a bowl
Slowly whisk in olive oil until emulsified
Season with salt and pepper to taste
