Baked Tofu Cobb Salad

Yields3 Servings

 300 g Dragonfly super firm or smoked tofu
 1 Garlic clove, crushed
 2 tbsp Nutritional yeast
 2 tbsp Tamari sauce
For the cobb salad
 2 Baby gem lettuce, sliced
 200 g Can of sweetcorn
 200 g Cherry tomatoes
 2 Avocado, sliced
For the dressing
 2 tbsp Maple syrup
 2 tbsp Olive oil
 1 tsp Dijon mustard
 Juice of half a lemon

Ingredients

 300 g Dragonfly super firm or smoked tofu
 1 Garlic clove, crushed
 2 tbsp Nutritional yeast
 2 tbsp Tamari sauce
For the cobb salad
 2 Baby gem lettuce, sliced
 200 g Can of sweetcorn
 200 g Cherry tomatoes
 2 Avocado, sliced
For the dressing
 2 tbsp Maple syrup
 2 tbsp Olive oil
 1 tsp Dijon mustard
 Juice of half a lemon

Directions

1

Preheat the oven to 200C Gas 6.

2

Cut the tofu into chunks.

3

Mix together the garlic, nutritional yeast and tamari sauce. Add the tofu and leave to allow the flavours to absorb for 10-15 minutes. Then bake in the oven for 15 minutes.

4

Meanwhile arrange the salad ingredients on a large flat platter.

5

Mix together the dressing ingredients.

6

When the tofu is ready, add to the platter and serve with the maple syrup dressing.

Baked Tofu Cobb Salad