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:)