Vegan Cobb Salad with Creamy Dressing
Ingredients
- 1 1/2 Romaine Hearts
- 1 cup (150 g) Cherry or Grape Tomatoes
- 1 Avocado
- 2/3 cup (85 g) Red Onion
- 2 Vegan non-breaded Chicken Patties (142 g)
- 8-10 strips of Rice Paper Bacon
- 1/2 cup (100 g) Vegan Feta crumbles
- 8 oz (227 g) Extra Firm Tofu
- 1/2 tsp Kala Namak
- 1/4 tsp Turmeric
- Salt & Pepper
- 1 Tbsp Avocado Oil
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, then season with half the kala namak, turmeric, salt, and pepper before sautéing in avocado oil until golden.
Brown the vegan chicken patties and cut them into cubes.
For the rice paper bacon, mix the sauce ingredients, coat the rice paper strips, and cook until crispy.
Prepare the creamy Dijon dressing by whisking all ingredients together until well combined.
Chop the romaine hearts, cherry or grape tomatoes, avocado, and red onion.
Assemble the salad by arranging the ingredients on a platter or in a bowl and drizzle with the prepared dressing.
