During the winter I don’t enjoy eating salads. I eat my daily raw greens blended in my smoothie. And that’s enough. I prefer warm hearty food and soups over salad. I am sure it’s not just me. But this salad is an exception. Cobb salad was a big favorite and I still like enjoying it here and there. And all the sudden today, while I was grilling portobello mushrooms for dinner I craved cobb salad. As salad dressing I used the balsamic sauce I was marinating the portobello mushrooms with, and it was delicious, but of course you can “dress” your salad in whatever sauce you enjoy more.
There are no rules here. Use your favorite ingredients to make your own cobb salad. For example instead of chicken I used the grilled mushrooms. Other times I have used grilled white seitan which also works great in this salad. Instead of bacon I sauteed thin slices of smoked tofu. Other times I have used eggplant and tempeh bacon. Instead of egg I used silken tofu cooked with turmeric powder.
2-3 cups of spinach or lettuce (for the base of your salad)
1 tomato, cubed
1/2 avocado, cubed and tossed in lemon
1/2 green pepper, cubed
2-3 slices of your preferred vegan bacon
1/3 cup silken firm tofu (sauteed for 2 minutes in 1 tsp of olive oil and 1/2 tsp of turmeric)
2 grilled portobello mushrooms, thinly sliced (or grilled seitan)
1 small red onion, thinly sliced
1/4 cup of your preferred vegan cheese (I use almond cheese in my cobb salad but this time I didn’t use cheese at all)
To assemble the salad place the spinach in a salad bowl and then add all ingredients in rows on top.