MODERN MUZE VEGAN COBB SALAD by Vegan Chef Katie Lopynski

1 head of romaine lettuce, chopped

1 cup grape or cherry tomatoes, cut in half 

1/2 cup chickpeas, cooked

1/4 of an english cucumber, sliced 

2-4 smoky tempeh strips, pan fried until crispy

4 ounces extra firm tofu 

1/4 teaspoon ground turmeric

1/4 teaspoon ground black pepper

1/2 ripe avocado, sliced or cubed

a handful of chives, finely chopped

optional - 2 ounces vegan feta cheese, cut into little cubes

For the dressing:

1/4 cup red wine vinegar

1 heaping tablespoon dijon mustard

1/2 cup extra virgin olive oil

salt and pepper, to taste

   

1. make the dressing. add the red wine vinegar, dijon mustard, extra virgin olive oil, salt and pepper to a mason jar. screw the lid on nice and tight and shake until emulsified. 

2. prepare the tempeh. add a tablespoon of oil to a frying pan over medium heat. add the tempeh strips and fry until golden on each side. remove from the heat. once cooled, break up into little tempeh bacon bits. 

3. prepare the scrambled tofu. to a bowl, add the tofu, ground turmeric, and ground black pepper. use a fork to mix together and combine well. 

4. assemble your salad. add the chopped romaine to a bowl and layer the other ingredients on top. dress and enjoy! 

Vegan Chef Katie Lopynski Follow her @katielopynski

and discover her incredible healthy and tasty recipes: Cuisine By Katie