Vegan Cobb Salad with Blue Cheese Dressing
Ingredients
- for scrambled “egg” tofu
- half of the block firm tofu
- 1 tbsp nutritional yeast
- 1 tsp of turmeric
- 1 tsp of garlic granules
- 1/4 tsp kala namak(optional gives an eggy taste)
- 1/2 tsp of salt or to taste
- 1/2 tsp of black pepper
- preparation
- for portobello mushroom bacon
- 2 portobello mushrooms
- 1 1/2 tbsp of natural oil
- 2 tbsp of tamari
- 1 tbsp of apple cider vinegar
- 1 tbsp of maple syrup
- 1 tsp of smoked paprika
- half a block of firm tofu
- 2 tbsp of mixed herbs
- 1 tbsp of olive oil
- big pinch of salt
Preparation
Crumble tofu with your hands, toss in all the spices and spread in one layer on the baking sheet
For portobello mushroom bacon
Portobello mushrooms
Tbsp of natural oil
Tbsp of tamari
Tbsp of apple cider vinegar
Tbsp of maple syrup
Tsp of smoked paprika
Thinly slice portobello mushrooms
Whisk all the ingredients for the marinade and brush it generously on both sides of mushroom slices
Arrange them on the single layer in the baking tray(it’s ok it the overlap a little)
For herbed tofu
Half a block of firm tofu
Tbsp of mixed herbs
Tbsp of olive oil
Big pinch of salt
Freshly ground black pepper
Thinly slice the tofu and sprinkle it generously with salt, pepper, and mixed herbs
Add oil to the same dish that you used for marinating mushrooms and brush the tofu slices with that oil
Bake at 180 degrees for 20 minutes
Remove the tray flip mushrooms and tofu and add corn to the tray
Bake for 10-15 minutes longer or till tofu and mushrooms are starting to crisp up
When ready to serve
