blueberry feta cobb salad
A bright, happy, summery bowl of greens poppin' with bloobs and drizzled with a hefty dose of ranch.
Ingredients
- 1 block super firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp black pepper
- 6 cups mixed greens (I used romaine)
- 1 cup fresh blueberries
- 6 oz feta cheese, cubed
- 3-4 hard boiled eggs, sliced
- 1-2 avocados, sliced
- pickled onions and fresh basil to serve
greek yogurt ranch
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup vegan mayonnaise (or regular)
- 1/4-1/3 cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Pat the tofu dry and slice into thin strips. Place onto a large, lightly greased baking sheet.
- Preheat oven to 450 degrees. In a bowl, whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour the marinade over the tofu, flipping the strips to coat both sides. I find it helpful to base any loose marinade over the tofu strips. Let marinate 15-20 minutes.
- Transfer the baking sheet to the oven and roast for 18-20 minutes until the tofu is crispy and firm. Let cool on the baking sheet - the tofu will continue to crisp.
- To make the dressing: in a bowl, stir together the yogurt, mayonnaise, lemon juice, parsley, dill, garlic powder, and onion powder. Stir in 1/4 cup of the buttermilk, adding more as needed to thin to your desired consistency. Taste and adjust salt and pepper.
- Add the greens to large mixing bowl. Toss with the blueberries, feta, avocado, and 1 cup of crumbled "bacon." Top with the boiled eggs, pickled onions, and basil. Divide into bowls and drizzle with dressing, serving the rest on the side.
Notes
*Tofu bacon: You can use regular bacon, cooked as you like it, instead of the tofu bacon if you are not vegetarian/pescatarian/vegan.