For the tender baked tofu:
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 tablespoon tamari
1/2 teaspoon garlic powder
1 350g block extra-firm tofu, torn into pieces
For the smoky mushroom bacon:
2 tablespoons olive oil
2 tablespoons tamari
1 tablespoon maple syrup
1/2 teaspoon liquid smoke
8 oz button mushrooms, sliced
For the vegan cobb salad:
6 cups romaine or iceberg lettuce, chopped
1 1/2 cups grape or cherry tomatoes halved
1 cup corn kernels, (thawed if frozen)
1 avocado, chopped
2 tbsp Vegan Ranch Dressing
2 tablespoons fresh chives, chopped (for garnish)
To make the tender baked tofu:
Preheat your oven to 375F (190C). Line 2 large baking sheets with parchment paper.
In a medium bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu into small chunks and add them to the bowl. Toss well to evenly coat.
Spread the tofu evenly across one of the baking sheets and bake about 30 minutes, stirring every now and then until lightly golden.
To make the smoky mushroom bacon:
In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly combine.
Spread the mushrooms slices in a single layer over the remaining baking sheet, and pour over any leftover marinade. Add to the oven along with the tofu and bake for about 20 minutes until dark golden and reduced in size.
Putting it all together:
On a large platter, evenly spread the romaine lettuce. Top with the smoky mushroom bacon, tender baked tofu, cherry tomatoes, corn kernels, and avocado. I like to display each ingredient separately in a row for a rainbow effect but feel free to display your veggies however you like. Add the vegan blue cheese dressing to taste and garnish with chives.