Vegan Cobb salad with Portobello mushroom bacon

Vegan Cobb salad with Portobello mushroom bacon, vegan ‘egg’ tofu and blue cheese dressing

Vegan Cobb salad with Blue cheese dressing!

This is, by far, my most favourite salad now!

It’s so satisfying and still healthy and mega delicious! I used crispy ‘bacon’ made from portobello mushrooms, which are utterly addictive and crumbled tofu instead of eggs, and just to play with the texture, I added herbed tofu squares as well.

It looks so bright and vibrant and overall flavours work so well together.

Raw veggies provide that freshness, tofu provides a good hit of protein and adding Kala Namak is nowhere essential but it brings real eggy flavour which I think is amazing for this dish.

I really can’t get enough of this dish and especially those crispy mushrooms that are the perfect topper for so many dishes. They can simply transform any salad or add that oomph to your breakfast toast and saltiness to any dish that needs it. So good!

And the best part is so easy to prepare as well! Here is the video to prove me right:)

Vegan Cobb salad with portobello mushroom bacon
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Vegan Cobb salad with portobello mushroom bacon
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
For scrambled “egg” tofu
  1. Crumble tofu with your hands, toss in all the spices and spread in one layer on the baking sheet
For portobello mushroom bacon
  1. Thinly slice portobello mushrooms
  2. Whisk all the ingredients for the marinade and brush it generously on both sides of mushroom slices
  3. Arrange them on the single layer in the baking tray(it’s ok it the overlap a little)
For herbed tofu
  1. Thinly slice the tofu and sprinkle it generously with salt, pepper, and mixed herbs
  2. Add oil to the same dish that you used for marinating mushrooms and brush the tofu slices with that oil
  3. Bake at 180 degrees for 20 minutes
  4. Remove the tray flip mushrooms and tofu and add corn to the tray
  5. Bake for 10-15 minutes longer or till tofu and mushrooms are starting to crisp up
When ready to serve
  1. On the plate arrange your greens
  2. Top with grated carrot, cherry tomatoes, your prepared tofu and mushrooms
  3. Add sliced avocado on top and drizzle everything with Blue cheese dressing(I used vegan storebought dressing)
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