Not usually a big salad person, but this vegan cobb salad is one of the few exceptions. It’s loaded with lots of flavorful toppings including tvp bacon, tofu scramble, and tons of fresh veggies! Recipe for one serving is below, but you can always make multiple to share or meal prep for the week (I made 5!). Hope you enjoy it as much as I did!
Tvp bacon:
-1/4 cup tvp
-3 tbsp water
-1 tbsp tamari
-1/2 tsp liquid smoke
-1/4 tsp garlic powder
-salt to taste
Tofu scramble:
-3 oz extra firm tofu
-1 tbsp nutritional yeast
-pinch turmeric
-salt/pepper to taste
Roasted chickpeas:
-1/4 cup chickpeas
-1/4 tsp smoked paprika
-salt to taste
Assembly:
-2 cups romaine, chopped
-5 cherry tomatoes, sliced
-1/4 cup red onion, chopped
-1 green onion, chopped
-1/4 cup corn
-2 tbsp vegan ranch dressing
Method:
-to make the tvp bacon, combine all ingredients in a bowl and let sit at least 10 minutes, or until most liquid is absorbed
-heat a bit of oil in a non stick skillet and sauté tvp mixture until well browned
-to make the tofu scramble, heat a bit of oil in a skillet and crumble in tofu
-stir in nutritional yeast and spices, then continue to cook until tofu begins to brown
-to make the roasted chickpeas, combine all ingredients until well mixed
-air fry the chickpeas for 15 minutes at 350F, or until chickpeas are brown and crispy
-to meal prep, refrigerate romaine, cherry tomatoes, red onion, green onion, corn, tvp bacon, tofu scramble, and roasted chickpeas in a closed container
-when ready to eat, combine and add ranch dressing, then mix all ingredients well
-enjoy!
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