Southwestern Tofu Cobb Salad

With Quinoa, Black Beans, and Creamy Avocado Dressing

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    813
  • Carbohydrates
    108g
  • Fat
    28g
  • Protein
    39g
  • Sodium
    318mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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!

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