Cobb Buffalo Salad Recipe
romaine, tofu 'hard boiled egg', housemade 'bacon' bits, celery, red onion, tomato, bleu chz dressing topped w/ buffalo fried chik'n gluten-free option available
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Tofu 'Hard Boiled Eggs'
Press the tofu to remove excess moisture, then cut it into rounds. Toss with nutritional yeast, smoked paprika, and a drizzle of olive oil. Bake at 350°F (175°C) for 25 minutes until slightly firm.
- 2
Make the Housemade 'Bacon' Bits
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned. Stir in nutritional yeast and smoked paprika, cooking for an additional 5 minutes until crispy.
- 3
Prepare Vegetables
Chop the romaine lettuce, celery, red onion, and tomato. Set aside in a large mixing bowl.
- 4
Cook the Buffalo Fried Chik'n
Prepare the gluten-free fried chik'n according to package instructions. Once cooked, toss in buffalo sauce to coat evenly.
- 5
- 6
Serve
Plate the salad and enjoy immediately, garnished with additional blue cheese dressing if desired.