The Tofu Cobb

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  1. 1 medium Shallot, minced
  2. 1 clove Garlic, minced
  3. 2 tbsp Worcestershire Sauce (substitute Vegan)
  4. ½ cup Balsamic Vinegar
  5. 4 tbsp Dijon Mustard
  6. 2 tsp dried Oregano
  7. ¼ cup Avocado Oil (may not need entire amount)
  8. ¾ cup Grapeseed Oil
  9. 1 brick Extra Firm Tofu, Nasoya brand
  10. 2 cups Grape or Cherry Tomatoes, sliced lengthwise
  11. ¼ cup Bacon Bits (substitute Vegan)
  12. 2 Avocados
  13. 2-3 heads Boston Lettuce, rinsed and torn into large pieces.
  14. Sea Salt
  15. Fresh and coarsely Ground Pepper

Dijon Dressing Phase 1
  1. Combine Mustard, Oregano, Shallot, Garlic, Worcestershire, and Balsamic. Blend well and let stand. (This can be prepared a day ahead and refrigerated).
  2. Press Tofu in TofuXpress for 2 hours. Remove from TofuXPress and slice lengthwise. Slice again into rectangular strips approximately 1 inch wide and 2 inches long. Place in a medium bowl. Using a tablespoon at a time, gently coat with Avocado Oil. Use only enough to coat. Generously sprinkle with Salt and Pepper.
  3. Heat a skillet (preferably ribbed) to medium high heat. Add 1-2 tablespoons of Avocado oil if needed due to size of pan. You will want the skillet to be very hot before adding Tofu. Place Tofu pieces onto skillet, turning sides when browned. Tofu should be browned and slightly crispy before removing. Remove Tofu and place into a medium bowl. Toss in 4-5 tablespoons of Dijon dressing (Phase 1). (This can be made a day ahead and refrigerated).
Dijon Dressing Phase 2
  1. Add Grapeseed Oil to dressing, in small amounts, whisking well to emulsify, thicken together.
  2. Cut Avocados into medium sized squares, to hold up when tossing.
  3. In a large salad bowl, Combine Lettuce, Avocado, Tomato, Bacon Bits, and Tofu. Toss with desired amount of Dijon Dressing. Serve.
  1. Add Shrimp for those new to Tofu. Use raw and shelled Shrimp. Follow same directions for pan-frying Tofu.
  2. Add crumbled cheese such as Queso Blanco or ChefXpress Cheesy Sprinkles.
TofuXpress Gourmet Food and Tofu Press