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WINTER PLANT-
BASED AVOCADO
COBB SALAD

Want to create a vegan Cobb?
This salad is exactly what you
need! It's bursting with flavor
and plant nutrients, and is the
perfect addition to your winter
dinner routine!

Watch the recipe video here

INGREDIENTS

For the salad:
For the Carrot Bacon:
For the Tofu:
For the Mushrooms:

INSTRUCTIONS

For the Salad:
  1. To build the Cobb salad, distribute each ingredient in a line right to left. Start by adding kale to the right side of each of the four plates.
  2. Next, place the cabbage in a line next to the kale.
  3. Next, place the avocado in a line next to the cabbage, followed by the NatureSweet® tomatoes.
  4. Add the carrot bacon to the left corner of each plate. Then add tofu above the carrot bacon, followed by the roasted mushrooms. Together, they will make the final line.
  5. Place the plant-based cheese on top of each salad between the kale and cabbage.
  6. Drizzle with plant-based blue cheese dressing.
  7. Using a pepper mill, crack pepper on salads to taste.
  8. Salt to taste.
For the Carrot Bacon:
  1. Pre-heat oven to 350°F.
  2. In a blender or medium-sized bowl, whisk together all ingredients except for carrot ribbons. Set aside.
  3. Using a vegetable peeler, peel the carrots from end to end to remove peel.
  4. Using a mandoline slicer, slice carrots into 16 thin ribbon-like strips.
  5. In a medium bowl, add the carrot strips and marinade. Allow to marinate for at least 20 minutes.
  6. Place carrots onto a lined baking sheet and bake for 10-15 minutes, flipping halfway through.
For the Tofu:
  1. Pre-heat oven to 400°F.
  2. On a cutting board, slice block of tofu into 2 even slabs 1/2 inch thick and place on paper towels. Place the slabs side by side on top of the towels and cover with another layer of paper towels.
  3. Then place the cutting board on top of the tofu and stack heavy objects onto the cutting board. This will help the excess water to press out into the paper towels.
  4. Let the tofu drain for at least 15-30 minutes. Once the tofu has drained, remove weights and paper towels and cut the tofu into 1/2 inch cubes.
  5. In a large mixing bowl, add tofu and drizzle with avocado oil. Toss until evenly coated.
  6. Sprinkle evenly with Maseca, garlic powder, smoked paprika and salt and pepper to taste. Gently toss until tofu is evenly coated.
  7. On a parchment-lined baking sheet, arrange tofu evenly.
  8. Bake for 15 minutes and flip each of the tofu pieces. Then return to the oven and cook for an additional 15-20 minutes, or until the tofu reaches desired level of crispiness.
For the Mushrooms:
  1. Pre-heat oven to 425°F.
  2. In a mixing bowl, add all mushrooms then add the remaining ingredients. Toss until mushrooms are well coated.
  3. Transfer mushrooms to a baking sheet and roast for 20 minutes.

Nutrition Facts

Recipe makes 4 servings

Serving Size 1 serving (513g)

Amount per serving

Calories 560

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • % Daily Value*
  • Total Fat 42g 54%
    • Saturated Fat 4.5g 23%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 1150mg 50%
  • Total Carbohydrate 36g 13%
    • Dietary Fiber 15g 52%
    • Total Sugars 10g
      • Includes 2g Added Sugars 3%
  • Protein 18g
  • Vitamin D 0.1mcg0%
  • Calcium 710mg50%
  • Iron 4.3mg25%
  • Potassium 1300mg30%

DID YOU KNOW?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. To build the cobb salad, distribute each
    ingredient in a line right to left. Start by
    adding kale to the right side of each of the
    four plates.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Next place the cabbage in a line next to the
    kale.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Next place the avocado in a line next to the
    cabbage, followed by the tomatoes.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Add the carrot bacon to the left corner of
    each plate. Then add tofu above the carrot
    bacon, followed by the roasted mushrooms.
    Together, they will make the final line. .
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Place the plant-based cheese on top of each
    salad between the kale and cabbage.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Drizzle with plant-based blue cheese dressing.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Using a pepper mill, crack pepper on salads
    to taste.
View Step1 Image
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