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Lauren Toyota's cobb salad will take your lunch to the next level. Here's how to whip up your own delicious version:

Makes 4 servings
Prep Time: 45 minutes
Cook Time: 30 minutes

Hemp-Crusted Tofu
1 x 350 g or 400 g brick of firm tofu
½ C gluten-free bread crumbs
½ C hemp hearts
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons dijon mustard
1 tablespoon unsweetened nondairy milk

Ranch Dressing
1 C vegan mayonnaise
⅛ C unsweetened nondairy milk
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1 tsp garlic powder
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives

Cobb Salad
12 C chopped romaine lettuce
1 lb whole green beans, blanched
2 C tomato wedges or halved cherry tomatoes
2 C frozen corn, thawed and drained of excess water
2 avocados, diced or cut into wedges
1 C ranch dressing

Preheat oven to 425°F.

Drain the brick of tofu from the packaging water and pat dry with a tea towel or paper towel. Cut the tofu brick into 8 thick sticks or depending on the shape of your tofu brick you can cut those in half again for 16 pieces. They should be like a fish stick style shape.

In a mixing bowl combine the bread crumbs, hemp hearts, spices, sea salt, and ground pepper. In another smaller bowl combine dijon with nondairy milk until smooth and well combined.
Brush the dijon mixture evenly on each tofu stick coating well. Then coat fully in the bread crumb mixture. Place sticks on a parchment-lined baking sheet. Spray the sticks with a light coating of vegetable oil and bake for 30 minutes flipping over halfway through the bake time. They should be a deep golden brown.

To make the ranch dressing whisk together all the ingredients until smooth and fold in the freshly chopped herbs. Refrigerate until using.

To make blanched green beans that are still bright green and crunchy you can boil them or steam them in a pot and then just as they turn bright green all over and are tender, drain them from the hot water and submerge them into a large bowl of ice water. Once the beans have been submerged for 5 to 10 minutes you can drain them from the water into a colander. Serve them immediately on the salad or pat dry and store for 2 days in a container in the fridge.

Assemble the cobb salads with romaine lettuce, a handful of corn, green beans, a few tomato wedges, and cubed avocado. Top with 3 to 4 hemp-crusted tofu pieces per salad and drizzle with the ranch dressing.

For more inspiration, see https://www.hotforfoodblog.com.