Vegan Cobb Salad with Blue Cheese Dressing

Vegan Cobb Salad with Blue Cheese Dressing



1 head Romaine Lettuce, chopped
1 pint Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed
1 Avocado, sliced or diced
1-2 tbsp. Fresh Chives, chopped
Green Garden Plant-Based Blue Cheese Dressing

Tofu Bacon

7.5 oz. Extra Firm Tofu
1 1/2 tbsp. Low Sodium Soy Sauce or Tamari
2 tsp. Maple Syrup
1 tbsp. Neutral High Heat Oil, like safflower or vegetable
1 tsp. Liquid Smoke
1 tsp. Apple Cider Vinegar
1/4 tsp. Onion Powder
1/8 tsp. Ground Pepper

Products you'll need
  1. Drain the tofu and pat dry. Wrap in a clean towel or paper towel and set something heavy on top, like a cast iron skillet. Let sit for about 30 minutes, switching out the towel with a fresh one halfway through. Whisk together all of the ingredients for the marinade and dice the tofu into small cubes (like bacon bits). Pour the marinade over the tofu, toss gently, and let sit for 10 minutes. Toss gently a few times while sitting. Add a touch of oil to a skillet and heat over medium heat. Pour the tofu into the pan with any remaining marinade. Pan-fry the tofu, stirring occasionally, until crispy and browned.
  2. Add all salad ingredients to a large bowl or platter. Top with blue cheese dressing and toss to combine.

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