Juicy tomatoes, creamy avocado slices, hearty chickpeas, smoky coconut bacon, and savory tofu chunks are arranged atop crispy greens to make this flavor-packed and super satisfying vegan cobb salad.
- 2 tablespoons minced shallot (about 1 small shallot)
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup water
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon kala namak
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ pound extra-firm tofu, drained, pressed and cut into ½ inch cubes
- 2 teaspoons lemon juice
- 1 small head romaine lettuce, cleaned and chopped
- 1 small head bibb lettuce, cleaned and chopped
- 1 large tomato diced
- 1 cup cooked chickpeas
- 1 avocado sliced
- 1 cup coconut bacon
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
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Begin by whisking all of the dressing ingredients together in a small bowl or jar. Allow it to sit while you prepare the rest of the salad.
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To make the eggy tofu, first stir the turmeric, garlic powder, kala namak and pepper together in a small bowl.
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Coat the bottom of a medium skillet with olive oil and place it over medium heat.
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When the oil is hot, add the tofu and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
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Sprinkle the tofu with the lemon juice and flip a few times to coat.
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Sprinkle the turmeric mixture over the tofu and toss a few times to coat.
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Remove the skillet from the heat and transfer the tofu to a plate.
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Fill a large salad bowl with the lettuce (or divide it among 4 individual bowls).
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Arrange the toppings over the lettuce, then sprinkle with salt, pepper and chives.
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Drizzle with dressing and serve.