Ingredients
- 1 c Kale, fresh, chopped
- 1/4 c Red cabbage, fresh, chopped thin
- 4 EA Avocados From Mexico, fresh, wedges
- 1/2 c Cherub tomatoes, fresh, whole
- 4 EA Carrot Bacon, folded ribbons
- 1/2 c Baked Tofu
- 1/4 c Roasted Bella Mushrooms
- 1/4 c Plant-based mozarella cheese
- 1/3 c Blue cheese dressing, plant-based, pre-made
- 1/8 t Black pepper, cracked
- Carrot Bacon
- 3 T Soy sauce, low-sodium, prepared
- 2 T Avocado oil, prepared
- 1/2 T Maple syrup, pure, prepared
- 1 T Tahini paste, prepared
- 1/4 t Smoked paprika spice
- 1/2 t Garlic powder
- 1/2 t Black pepper
- 1/4 t Liquid smoke, hickory, prepared
- 2 EA Carrot, fresh, large, peeled, thin ribbons
- Baked Tofu
- 1 EA Tofu, firm, drained
- 1 T Avocado oil, prepared
- 2 T White maseca, instant, prepared
- 1 t Kosher salt
- 1/4 t Garlic powder
- 1/4 t Smoked paprika spice
- 1/4 t Black pepper, ground
- Roasted Bella Mushrooms
- 6 oz Baby bella mushrooms, quartered
- 1 T Avocado oil, prepared
- 1 t Garlic, fresh, minced
- 1/2 t Kosher salt
- 1/4 t Black pepper, ground
Instructions
- Roasted Bella Mushrooms
- Pre-heat oven to 425°F.
- Place quartered mushrooms into a mixing bowl along with remaining ingredients and toss until mushrooms are well coated.
- Transfer mushrooms to a baking sheet and roast for 20 minutes.
- Remove baking sheet from oven and serve as needed.
- Baked Tofu
- Pre-heat oven to 400°F before slicing your block of tofu into 2 even slabs 1/2 inch thick.
- 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.
- Once the tofu has drained, remove weights and paper towels and cut the tofu into 1/2 inch cubes.
- Add tofu to a large mixing bowl and drizzle with avocado oil. Toss until evenly coated.
- Sprinkle evenly with maseca, salt, garlic powder, smoked paprika, and black pepper. Gently toss until evenly coated.
- Place parchment paper on baking sheet pan and arrange tofu in an even layer.
- Bake for 15 minutes, then Flip each tofu bite so that they cook evenly.
- Return to oven for 15-20 minutes, or until the tofu reaches your desired level of crispness.
- Remove baking sheet from oven and serve as needed.
- Carrot Bacon
- Pre-heat oven to 350°F.
- In a blender or medium-sized bowl, whisk together all ingredients except for carrot ribbons. Set mixture aside in a bowl.
- Use a vegetable peeler and peel the carrots from end to end to remove peel.
- Using a mandoline slicer, slice carrots into thin ribbon-like strips.
- Add the strips to the bowl with the marinade and allow to marinate for at least 20 minutes.
- Place carrots onto a lined baking sheet and bake for 10-15 minutes, flipping halfway through.
- Remove from oven and serve as needed.
- Winter Plant-Based Avocado Cobb Salad
- Starting on the right side of a clean plate, place the kale in a line down the side of the plate.
- Place the cabbage in a line down the side of the kale.
- Place the avocado in a line down the side of the cabbage.
- Place the tomatoes in a line down the side of the avocado.
- Place the folded carrot bacon on the bottom lefthand corner of the plate.
- Place the baked tofu next to the folder carrot bacon.
- Place the roasted mushrooms next to the baked tofu.
- Place plant-based cheese on top, in the middle between the kale and cabbage.
- Drizzle with plant-based blue cheese dressing.
- Using a pepper mill, crack pepper on top of entire salad. Season to taste and serve as needed.
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!
