Tofu Cobb Salad
Author: 
Recipe type: Salad
Cuisine: Vegan
Serves: 8
 
Who says plant-powered eaters can’t enjoy a Cobb salad now and again? Especially if you swap out a few of the animal foods in a classic Cobb for these plant superstars, including baked tofu and black beans. It’s an easy, colorful entrée salad, which furnishes a rainbow of vibrant plant foods, including tomatoes, avocados, walnuts, and fresh herbs.
Ingredients
  • 6 cups (282 g) torn, loosely packed romaine lettuce
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 tablespoon finely minced fresh herbs (e.g., oregano, tarragon, thyme), or ½ teaspoon dried
  • ¼ teaspoon ground mustard
  • 1 small garlic clove, minced
  • ¼ teaspoon freshly ground black pepper
  • Pinch of sea salt, optional
  • 1 cup (185 g) cooked black beans, no salt added, rinsed and drained if canned
  • 8 ounces (227 g) baked tofu (savory flavor), cubed (see Note)
  • 2 small tomatoes, diced
  • 1 medium avocado, peeled, cored, and diced
  • 1 teaspoon lemon juice
  • ½ cup (58 g) walnut pieces
  • 2 tablespoons minced fresh chives
Instructions
  1. Place the lettuce in a mixing bowl.
  2. Whisk together the olive oil, vinegar, herbs, mustard, garlic, black pepper, and sea salt, if desired, in a small dish. Add to the lettuce and toss well.
  3. Place the dressed lettuce on an oval platter in a uniform layer.
  4. Arrange the black beans on top of the lettuce, creating a row in the center of the platter.
  5. To the right of the black beans, create a row of baked tofu.
  6. To the left of the black beans, create a row of tomatoes.
  7. Sprinkle the avocados with the lemon juice to avoid discoloration and arrange them in a narrower row to the right of the baked tofu.
  8. To the left of the tomatoes, create a single smaller row of walnut pieces.
  9. Sprinkle the entire salad with the chives.
  10. Serve immediately.
Notes
Note: Baked tofu is marinated, seasoned tofu, which is available in the refrigerator section in many supermarkets. It is an excellent addition to salads and sandwiches. You can make your own this way: Preheat the oven to 350°F (180°C). Slice 8 ounces of pressed tofu (see page 000) in half lengthwise into two rectangles. Place the rectangles into a small baking dish and drizzle with 2 tablespoons reduced sodium soy sauce and additional herbs and spices, as desired. Bake the tofu for 20 to 25 minutes.

Variation: Substitute any colorful cooked bean for the black beans, such as cranberry beans, kidney beans, pink beans, or green flageolet beans.
Nutrition Information
Serving size: 1-1/4 cups Calories: 195 Fat: 13g Saturated fat: 1.5g Carbohydrates: 12g Sugar: 1g Sodium: 125mg Fiber: 5g
Recipe by Lizs Healthy Table at https://liz.afones.com/2017/06/07/going-meatless-more-often-with-sharon-palmer-rdn-2/