Cobb Salad...the vegan way

Get out the vegetable peeler! You are going to peel carrots...lots of carrots...then...even more carrots!! But I swear to you, it is worth it.

This recipe came from the Candle Cafe Cookbook that I received as a gift a year or so ago. I'm certainly cooking vegan much more now that I have a couple good cookbooks to reference. I love the tofu salad part of this recipe, it has great flavor and I took a scoop of it (no veggies or salad) for my lunch the day after making this. I think you could put that tofu salad in a wrap and be delighted with that lunch.


Candle Cafe Cobb Salad with Carrot Ginger Dressing
Source: Candle Cafe Cookbook
Yield: 2 servings

1 pound tofu, cubed
2T chopped fresh dill
2T chopped parsley
4 scallions, finely chopped
1/4T white miso
1/2 cup tahini
S&P
1t fresh lemon juice
1 celery stalk, chopped
1/2 cup shredded carrots
4 cup mesclun
1 large tomato, sliced
3 thin slices soy cheese
5 button mushrooms, sliced
1 cup homemade croutons
1 cup shredded carrots
8 slices tempeh bacon
1/2 cup dressing (recipe below)

Bring pot of water to boil, add tofu and cook 1 minute.

Mix blanched tofu, dill, parsley, scallions, miso, tahini, S&P and lemon juice. Fold in celery and carrots.

Assemble rest of ingredients as salad and top with a big scoop of tofu mixture. Pour dressing over salad prior to serving.

Carrot Ginger Dressing
1/4 cup minced fresh ginger
2 garlic cloves, sliced
1/4 cup diced onions
2 cups shredded carrots
2T apple juice
1t toasted sesame oil
1 cup safflower oil
1/2 cup cider vinegar

Blend ginger, garlic, onions and carrots in food processor. Add apple juice, sesame oil, safflower oil and vinegar slowly until well blended.