1 small head romaine lettuce, washed and cut into bite-size pieces (about 7 cups)
1 cup watercress, tough stems removed
1 cup your favorite vegan bacon
1 Hass avocado, peeled, pitted, and thinly sliced
½ cup grape or cherry tomatoes, halved
1 cup cooked or canned great Northern beans, drained and rinsed
½ cup fresh or frozen corn kernels, thawed if frozen
Vegan Blue Cheese Dressing
For the Vegan Blue Cheese Dressing
1 cup vegan mayonnaise
3 tablespoons lemon juice
1 tablespoon white miso paste
1½ teaspoons apple cider vinegar
1 teaspoon nutritional yeast
½ teaspoon kelp granules
½ teaspoon tahini
¼ teaspoon garlic powder
¼ teaspoon onion powder
7 ounces extra-firm tofu (about ½ block), drained and crumbled
Salt and ground black pepper, to taste
Instructions
For the Cobb Salad
Place the romaine in a large salad bowl or other serving dish. Arrange the watercress, vegan bacon, avocado, tomatoes, beans, and corn artfully on top of the romaine. Top with the dressing. Toss the salad immediately before serving.
For the Vegan Blue Cheese Dressing
In a medium mixing bowl, whisk together the mayonnaise, lemon juice, miso paste, apple cider vinegar, nutritional yeast, kelp, tahini, garlic powder, and onion powder. Fold in the crumbled tofu and season with salt and pepper.