Southwestern Tofu Cobb Salad

With Quinoa, Black Beans, and Creamy Avocado Dressing

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
A note about serious food allergies

The quintessential American salad, the Cobb, is delicious but often loaded with saturated fat and an abundance of calories. Our lightened up, deconstructed version boasts seared tofu, fiber- and protein-rich quinoa, and seasonal vegetables in a creamy avocado dressing. So fun to make and effortlessly beautiful to plate, this is a salad that eats like a hearty meal.

In Your Box (serves 2)

  • 1 cup Quinoa
  • Info
    12 oz. Extra Firm Tofu
  • 1 oz. Baby Arugula
  • 15½ oz. Canned Black Beans
  • 3⅕ oz. Radishes
  • 2½ oz. Grape Tomatoes
  • 1 Avocado
  • ½ fl. oz. Seasoned Rice Vinegar
  • 6 oz. Corn Kernels
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Cook the Quinoa

    Cook the Quinoa

    Bring a small pot with quinoa, a pinch of salt, and 1 cup of water to a boil. Cover, reduce heat to low, and cook for 14-17 minutes, or until tender and water is absorbed. Remove quinoa from pot and place in a bowl to cool.

  • Step 2 - Pan-Sear the Tofu

    Pan-Sear the Tofu

    While quinoa is cooking, heat a medium pan over medium-high heat. Drain water from the tofu and slice into ¾" cubes. Season tofu with a pinch of salt and pepper. When pan is hot, add 1 Tbsp. olive oil and tofu. Cook for 6-10 minutes, turning cubes occasionally, until tofu is golden brown. Remove tofu from pan and let cool for 5 minutes before plating.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Drain and rinse the black beans. Slice radishes into thin rounds. Halve grape tomatoes. Pit and remove avocado meat from skin. Slice one half of avocado lengthwise into ⅛" slices and leave other half whole.

  • Step 4 - Make the Dressing

    Make the Dressing

    Place the unsliced half of the avocado into a mixing bowl. Add seasoned rice wine vinegar. Smash and then whisk until smooth, adding 1 Tbsp. of water at a time (up to 3 Tbsp. total) until creamy, pourable consistency is achieved. Season with a pinch of salt and pepper. Pour dressing into a small bowl if plating on a single large platter for two (recommended) or divide into two small ramekins if plating 2 individual salads.

  • Step 5 - Plate the Dish

    Plate the Dish

    Arrange all the components including arugula of the salad artfully on a platter or two large plates. Place the dressing in the middle and arrange the sliced half of the avocado on the plate as garnish. Sprinkle with sea salt and drizzle salad components with a little extra virgin olive oil, as desired. Now you (and your guest) can dig in, serving yourself as much of each salad component as you’d like!