Breakfast, lunch, dinner – this salad can pretty well fit in ANYWHERE. Cabin Cobb Salad. I tacked on ‘cabin’ simply because I eat a few variations of this salad, and brekkie at the cabin is usually (scrambled tofu) eggs + smart bacon. Thanks LightLife! This salad is always a favourite as it sports ALL of the essentials…salty, savoury, sweet, creamy, and crisp. Loaded with protein, don’t be surprise if you find me munching on this one in the AM. It makes for a spot-on filling brunch.
In the recipe, I use romaine as the base for the salad. Because romaine lettuce is a hearty green I like to chop it finely for salads that have a lot of different toppings – makes for easy mouthfuls (and less spillage).
A tip for the red onion…soak the slices in cold water or a combo of water in white vinegar (1/2&1/2 combo is what we usually do – not pickling it:) to help cut its intensity.
Feeling the weekend vibes with this Cabin Cobb Salad! That scrambled tofu is simply glowing just asking for you to have a seat + dig in. Conquer those cravings that call for salty, savoury, sweet, creamy, and crisp.
- 6 strips of plant based bacon – I used Lightlife’s Smart Bacon
- 200 g organic firm tofu, pressed
- 1/4 tsp ground turmeric *less if turmeric is not your jam
- 1/4 tsp sea salt
- pepper to taste
- pinch of dry mustard
- 1-2 tbsp grapeseed oil
- 1 large head romain lettuce, finely chopped
- 1 ripe avocado, sliced
- 1 cup grape tomatoes, halved
- 1/3 cup red onion, thinly sliced
- 1/3 cup plant based mayo
- 3 tbsp red wine vinegar
- 1 small shallot, finely chopped
- 1 tbsp grainy mustard
- 1/2 tsp sea salt
- 1/8 tsp white pepper
*Prepare the dressing.
Cook the bacon as per package instructions. *I add a little grapeseed oil to the skillet when I cook mine. Don’t wash the skillet once the bacon is cooked – use it to cook the scrambled tofu.
Once the tofu has been pressed, cut it into 1inch cubes and place into a bowl. Use a fork to break apart the tofu into ‘scrambled egg’ size pieces. Set aside.
Take the (bacon) skillet and add the grapeseed oil, turmeric, sea salt, pepper, and dry mustard. Give it a good stir and then turn the heat on to medium.
Add the scrambled tofu pieces to the skillet and gently fold until evenly coated in turmeric mixture. Cook over medium heat for 5-7mins (if you like crispy bits as I do, cook for a couple minutes longer).
Remove from heat & serve. Add any additional sea salt + pepper to taste.
Assemble your salad by adding the chopped romaine to a large bowl, and then place on top the dressing, bacon, avocado, tomatoes, red onion, & scrabbled tofu (eggs).
Add all of the ingredients to a small bowl. Stir well to combine. Refrigerate for at least 30mins prior to serving.
Keep stored in the refrigerator.
~ Rather than the shallot, you can also try 1-2 (large) garlic cloves. We’ve enjoyed it both ways – usually use whatever is on hand!