Vegan Cobb Salad Meal Prep Mason Jars 38g protein


 Tofu: Freeze tofu for a meaty texture, similar to chicken. Simply place packet of extra-firm tofu in the freezer for at least 8 hours. Thaw in refrigerator. Squeeze the water out like you would a sponge, and then season the tofu.

Tofu 'Chicken': Preheat oven 400ºF. Toss tofu cubes with tamari, garlic powder, onion powder, nutritional yeast, cornstarch, salt, and pepper. Either air fry or bake in a single layer until crispy.

Crispy 'Eggy' Chickpeas: Rub chickpeas between layers of a kitchen towel to dry (optional). Place them on a large rimmed baking sheet.Toss with lemon juice and zest, nutritional yeast, kala namak (optional), and garlic powder. Roast until crispy.

Coconut Bacon: Toss the coconut chips in tamari, maple syrup, smoked paprika, chipotle, and salt to taste.

Coconut Bacon: Bake in a single layer on a rimmed sheet at 325ºF for about 15 minutes, or until crispy, tossing every 5 minutes.

Hemp Heart Dressing Ingredients

Hemp Heart Dressing: Place hemp hearts, maple syrup, garlic, apple cider vinegar, lemon juice, and Italian seasoning in a high-speed blender. Add ⅔ cup water. Blend until smooth. Season with lemon juice, salt, and pepper to taste.

For Jars: Place 3 (32-ounce) mason jars in a row. To each jar, add one-third dressing, chickpeas, tofu, tomatoes, coconut bacon, lettuce, and chives, in that order.

Or skip the jars and combine salad and dressing in a large bowl. Top with avocado, and more coconut bacon for serving.

Refrigerate mason jars upright for up to 5 days. Invert and shake into bowl for serving. Full Recipe: