This protein-packed vegetarian Cobb salad is loaded with marinated grilled tofu, smoky coconut bacon, avocados, tomatoes, romaine, hard boiled eggs, cheese crumbles, and a creamy mustard vinaigrette. Prepare the tofu and coconut bacon before beginning the recipe; they can both be made up to several days ahead.
Prep Time: 25minutes
¼cup(60 ml) red-wine vinegar
1tablespoon+ 1 teaspoon Dijon mustard
½teaspoonfine sea or kosher salt
¼teaspoonfinely ground black pepper
¼cup+ 2 tablespoons (90 ml) mild extra-virgin olive oil (or a blend of olive oil and sunflower oil)
1head romaine lettuce, washed and torn into bite-sized pieces or coarsely chopped
1cupcherry tomatoes, stemmed and halved
2large California avocados, firm-ripe, peeled, pitted, and sliced
2ouncesblue cheese or goat cheese, crumbled
2tablespoonsfinely chopped chives
Flaky salt and coarsely ground black pepper
Make the dressing:
Combine the shallot, vinegar, mustard, salt, pepper, and olive oil in a small blender.
Blend until smooth and thick.
Taste and adjust the seasoning if you feel it needs more salt or olive oil.
Make the salad:
Place the eggs in a small saucepan, cover with 1 inch of water, and bring to a rolling boil over medium-high heat. Remove the pot from the heat, cover, and let sit 7 minutes. Drain the eggs, fill the pot with ice and cool water, and let sit 10 minutes. Peel the eggs and cut into halves or slices.
Toss the lettuce with some of the dressing to coat, then arrange on a platter or serving bowl.
Top with the coconut bacon, eggs, tomatoes, avocados, and grilled tofu.
Sprinkle the cheese and chives over the salad, drizzle with more dressing, flaky salt, and pepper, and serve.
Nutritional values are based on one of four large servings.