Everything Crusted Tofu Cobb Salad

Ingredients:

• 1/3 cup miso (can sub tahini or soy sauce)
• 4 TBSP Red wine vinegar
• 1 TBSP olive oil
• ¼ cup corn starch
• 3 TBSP everything bagel seasoning (i.e. Trader Joe’s or Aldi brand)
• 14 oz extra firm tofu
• 6 eggs, hard-boiled
• 6 cups mixed greens or lettuce of your choice
• 3-4 oz grape tomatoes (12-15 tomatoes), sliced in half
• Optional: 1/2 oz fat free cheese

Instructions:
Press tofu by removing from package and wrapping in clean towels or wrapping in paper towels and placing heavy objects on top. Press tofu for at least 20 minutes. During this time, wash and chop your veggies. Once pressed, slice the tofu in 1/4” pieces and then in 1” squares. Once sliced, place in bowl or container with lid. Mix together red wine vinegar, olive oil, and miso. Pour over tofu and allow to marinate for 15 minutes in the refrigerator. During this time, you can make your dressing. Preheat oven to 4000 when ready to cook the tofu. Spray a baking sheet with olive oil spray. Mix together the cornstarch and everything bagel seasoning in a shallow bowl or plate. Dip each piece of tofu in the coating and place on a baking tray. Once all tofu is coated, bake in the 4000 oven for 20 minutes, turning halfway through. Remove from oven and allow to cool.

To assemble, place 1 cup mixed green into a bowl and top with 4-6 halved tomatoes, one chopped hard-boiled egg, and 1/6th the prepared tofu. Top with low calorie ranch dressing (Recipe below)

Makes 6 salads

Nutrition info: (for one salad, without dressing)

Modified from Cookeatlivelove.com

Light Ranch Dressing

Ingredients

• 1 cup 2% plain Greek yogurt
• 
1 packet dry Hidden Valley Ranch Dressing mix

• 1/2 cup nonfat milk

Directions
Mix all ingredients together in a bowl with a whisk. Store in refrigerator in a Mason jar or airtight container and shake before use. Stores up to 7-10 days.


Serving Size: 2 Tbsp

Makes 12 servings, about 1.5 cups of dressing

Nutrition

Modified from https://cierracountry.wordpress.com