Southwest Cobb

Even though life has been a little crazy as of late and I haven't had time to do as much cooking, I still on average make about 3-4 meals a day. So with less time spent at home I've been in need of amazing breakfasts and energizing lunches that are also quick to throw together.
 

After discovering the wonder that is liquid smoke and homemade tofu bacon. I have been going back through my favorite bacon-y recipes and I found a recipe from Cooking Light for a Southwest Cobb Salad. I replaced the turkey with jimica, skipped the cheese, and used kidney beans instead of black.

Southwestern Cobb: Serves 4

Vinaigrette:

• 3T white wine vinegar
• 1t honey (or agave to make it vegan)
• 3/4t ground cumin
• 1/2t paprika
• 1/2t garlic
• 1/4t red pepper
• 2T oil

Salad:

• 8c torn romaine lettuce
• 4-8 slices tofu bacon
• 1/2c chopped jimica
• 1/4t salt
• 1/2c pico de gallo
• 1/2c diced avocado
• 1/4 cup chopped green onions
• 1- 15oz can kidney (or black) beans drained and rinsed

Mix together all vinaigrette ingredients and set aside.


Divide lettuce amongst 4 plates. Divide remaining ingredients into four and layer each one side by side. Drizzle vinaigrette on top. (If you're making this ahead of time toss the avocado slices with lime or lemon juice and wait to add dressing until you're going to eat it)