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Winter Plant-Based Avocado Cobb Salad

Winter Plant-Based Avocado Cobb Salad

Winter Plant-Based Avocado Cobb Salad


  • 1/2 c Kale, fresh, chopped
  • 1/8 c Red cabbage, fresh, chopped thin
  • 2 EA Avocados From Mexico, fresh, wedges
  • 1/4 c Cherub tomatoes, fresh, whole
  • 2 EA Carrot Bacon, folded ribbons
  • 1/4 c Baked Tofu
  • 1/8 c Roasted Bella Mushrooms
  • 1/8 c Plant-based mozarella cheese
  • 1/6 c Blue cheese dressing, plant-based, pre-made
  • 1/16 t Black pepper, cracked
  • Carrot Bacon
  • 1/2 T Soy sauce, low-sodium, prepared
  • 1 T Avocado oil, prepared
  • 1/4 T Maple syrup, pure, prepared
  • 1/2 T Tahini paste, prepared
  • 1/8 t Smoked paprika spice
  • 1/4 t Garlic powder
  • 1/4 t Black pepper
  • 1/8 t Liquid smoke, hickory, prepared
  • 1/2 EA Carrot, fresh, large, peeled, thin ribbons
  • Baked Tofu
  • 1/2 EA Tofu, firm, drained
  • 1/2 T Avocado oil, prepared
  • 1 T White maseca, instant, prepared
  • 1/2 t Kosher salt
  • 1/8 t Garlic powder
  • 1/8 t Smoked paprika spice
  • 1/8 t Black pepper, ground
  • Roasted Bella Mushrooms
  • 3 oz Baby bella mushrooms, quartered
  • 1/2 T Avocado oil, prepared
  • 1/2 t Garlic, fresh, minced
  • 1/4 t Kosher salt
  • 1/8 t Black pepper, ground


Roasted Bella Mushrooms
  1. Pre-heat oven to 425°F.
  2. Toss quartered mushrooms in a bowl with remaining ingredients until mushrooms are well coated.
  3. Transfer mushrooms to a baking sheet and roast for 20 minutes. Remove baking sheet from oven and serve as needed.
Baked Tofu
  1. Pre-heat oven to 400°F before slicing your block of tofu into 2 even slabs 1/2 inch thick.
  2. Lay some paper towels or a clean towel onto a flat surface. Place the slabs side by side on top of the towels and cover with another layer of towels. Then place a cutting board on top of the tofu and stack heavy objects onto the cutting board. Let the tofu drain for at least 15-30 minutes.
  3. Once the tofu has drained, remove weights and paper towels and cut the tofu into 1/2 inch cubes.
  4. Add tofu to a large mixing bowl and drizzle with avocado oil. Sprinkle evenly with maseca, salt, garlic powder, smoked paprika, and black pepper. Gently toss until evenly coated.
  5. Place parchment paper on baking sheet pan and arrange tofu in an even layer. Bake for 15 minutes, then flip each piece. Return to oven for 15-20 minutes, or until the tofu reaches your desired level of crispness.
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 mixture aside in a bowl.
  3. Use a vegetable peeler and peel the carrots from end to end to remove peel. Then, use a mandoline slicer to slice carrots into thin ribbon-like strips.
  4. Add the strips to the bowl with the marinade and allow to marinate for at least 20 minutes.
  5. Place carrots onto a lined baking sheet and bake for 10-15 minutes, flipping halfway through. Remove and serve as needed.
Winter Plant-Based Avocado Cobb Salad
  1. Starting on the right side of a clean plate, place the kale in a line down the side of the plate.
  2. Place the cabbage in a line down the side of the kale.
  3. Place the avocado in a line down the side of the cabbage.
  4. Place the tomatoes in a line down the side of the avocado.
  5. Place the folded carrot bacon on the bottom lefthand corner of the plate.
  6. Place the baked tofu next to the folder carrot bacon.
  7. Place the roasted mushrooms next to the baked tofu.
  8. Place plant-based cheese on top, in the middle between the kale and cabbage.
  9. Drizzle with plant-based blue cheese dressing.
  10. Using a pepper mill, crack pepper over entire salad to taste and serve as needed. © 2024 All rights reserved.

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