Winter Vegan Cobb Salad

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.

Next, place the cabbage in a line next to the kale.

Next, place the avocado in a line next to the cabbage, followed by the NatureSweet® tomatoes.

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.

Place the plant-based cheese on top of each salad between the kale and cabbage.

Drizzle with plant-based blue cheese dressing.

Using a pepper mill, crack pepper on salads to taste.

Salt to taste.

Pre-heat oven to 350°F.

In a blender or medium-sized bowl, whisk together all ingredients except for carrot ribbons. Set aside.

Using a vegetable peeler, peel the carrots from end to end to remove peel.

Using a mandoline slicer, slice carrots into 16 thin ribbon-like strips.

In a medium bowl, add the carrot strips and marinade. Allow to marinate for at least 20 minutes.

Place carrots onto a lined baking sheet and bake for 10-15 minutes, flipping halfway through.

Pre-heat oven to 400°F.

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.

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.

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.

In a large mixing bowl, add tofu and drizzle with avocado oil. Toss until evenly coated.

Sprinkle evenly with Maseca, garlic powder, smoked paprika and salt and pepper to taste. Gently toss until tofu is evenly coated.

On a parchment-lined baking sheet, arrange tofu evenly.

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.

Pre-heat oven to 425°F.

In a mixing bowl, add all mushrooms then add the remaining ingredients. Toss until mushrooms are well coated.

Transfer mushrooms to a baking sheet and roast for 20 minutes.