Vegan Cobb Salad
Recipe by: Love and Lemons
Ingredients (For Salad)
-1 small head of lettuce
-1/2 cup cherry tomatoes, halved
-1 small cucumber, thinly sliced
-1 medium zucchini, spiralized or ribbon cut
-1 ear of corn, grilled, kernels sliced off the cobb
-1 avocado, pitted and diced
-1 package of tofu
Ingredients (For Coconut Bacon)
-1 1/2 cups unsweetened coconut flakes
-1 1/2 tablespoons tamari
-1 tablespoon maple syrup
-1/2 teaspoon smoked paprika
Directions
1. For Coconut Bacon: Preheat over to 350 and line baking sheet with parchment paper. Place the coconut flakes along with the tamari, maple syrup, and smoked paprika on the pan and toss gently to coat. Spread in a thin layer along the pan and bake till slightly crispy and dark or around 10 minutes.
2. Increase oven temperature to 400 and line a baking sheet with parchment paper. Place the tofu cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to 17 minutes or until golden brown.
3. In a serving bowl, assemble the salad with the lettuce, cherry tomatoes, cucumber, zucchini, corn, avocado, and tofu. Then top with bacon and your favorite dressing!
4. Enjoy!