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An aerial view of a vegetarian Cobb salad topped with sweet and smoky tofu. A big plate of salad sits to the left of the image, and two smaller bowls sit to the right

Vegetarian Cobb salad (FODMAP friendly)

Vegetarian, vegan option, FODMAP friendly, gluten free
*This recipe uses Australian cups and measure. Use gram and ml for international accuracy.
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Prep Time 19 minutes
Cook Time 30 minutes
Course Salad
Cuisine Food Intolerance Friendly
Servings 4 people as a side

Ingredients
  

For the smoky tofu:

  • 60-80ml (1/4 - 1/3 cup)* pure maple syrup
  • 60ml (1/4 cup)* gluten free dark soy or Tamari
  • 60ml (1/4 cup)* water
  • 1 teaspoon liquid smoke or to taste, see notes
  • 1 teaspoon dried sage powder
  • 1 teaspoon smoked paprika
  • 10ml (2 teaspoons) oil of choice
  • 500 g firm tofu torn into bite sized cubes

For the dressing:

  • 40ml (2 tablespoons)* oil of choice I used olive
  • 20ml (1 tablespoon)* maple syrup or honey
  • 20ml (1 tablespoon)* sherry or red wine vinegar
  • 2-4 teaspoons Dijon mustard check it contains no garlic
  • Salt and pepper to taste

To finish:

  • 1-2 heads baby cos lettuce
  • 2 common tomatoes chopped
  • Handful of cherry tomatoes (see body of post for FODMAP notes)
  • 2 medium – large Lebanese cucumbers sliced and chopped into quarters
  • 100 g walnuts optional
  • blue cheese to your taste (I used about 150g)

Instructions
 

To make the tofu:

  • Whisk all the ingredients together (except for the tofu) in a medium sized mixing bowl. Taste and adjust according to your preferences.
  • Add the chunks of tofu and stir to coat them all in the liquid. Allow to marinate for as long as possible (up to overnight).
  • When you are ready, preheat the oven to 180C/350F. Place the tofu in a 30cm x 20cm, leaving the liquid behind (we will cook it down to form a glaze). Bake for 20-30 minutes or until the tofu has crunchy browned bits.

To make the dressing:

  • While you’re waiting, combine all the ingredients in a clean jar and shake until emulsified. Taste and adjust for seasoning.
  • Place the leftover liquid from the tofu in a small saucepan over a low-medium heat. Cook for 5-10 minutes or until a syrupy glaze has formed and the liquid has reduced considerably.
  • When the tofu comes out of the oven, pour the glaze over the tofu pieces and stir to coat. You can add the walnuts to this mixture so they get a flavour boost, if you like.

To assemble:

  • Place the vegetables on your serving platter or in an extra-large bowl. Pour over the salad dressing and stir to coat the vegetables evenly.
  • Top the salad with the tofu, crumbled blue cheese and walnuts, if you didn’t add them earlier.

Notes

  • See body of post for FODMAP notes. 
Keyword gluten free, Vegetarian
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