Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based proteins mentioned, it gets topped off with the usual suspects of creamy avocado, cherry tomatoes, hard-cooked eggs, and blue cheese.

Martha Stewart Living, January/February 2021

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Credit: Con Poulos

Recipe Summary test

prep:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover eggs with water in a small saucepan and bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and rinse under cold water. Peel and slice in half.

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  • In a medium bowl, whisk together vinegar and garlic. Season with salt and pepper. Slowly add oil, whisking until combined. Season to taste.

  • Season kale with salt and pepper; toss with half of dressing until evenly coated. Transfer to a platter and top with eggs, avocado, tomatoes, shiitakes, and tofu. Season to taste. Sprinkle with cheese, drizzle with remaining dressing, and serve immediately.

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