Crunchy everything bagel seasoning crusted tofu adds some new flavors to the traditional Cobb salad in this vegetarian version. Perfect for lunch on the go or dinner meal. The tofu takes a little bit of time but most of it's hands off.
Preheat the oven to 400 degrees about 10 minutes before you are ready to cook tofu.
Remove the tofu from the package and place between paper towels or clean dish towel. Top with a book, pan or other heavy object. Allow to sit for 15-20 minutes.
Mix together the oil, miso and red wine vinegar. After pressing the water out of the tofu slice the tofu into ¼ inch pieces and then into 1” squares. Place into a container with a lid and pour the marinade over the tofu. Allow to marinate for 15 minutes in the refrigerator. Turn container over several times while marinating to ensure that all the tofu gets coated.
Mix together cornstarch and seasonings and place into a shallow bowl or plate.
When tofu is ready, dip each piece of tofu in the coating. Place on a baking tray lightly coated with baking spray.
When all the tofu is coated, place into a 400 degree oven and bake 20 or until slightly browned turning over halfway during cooking time.
Remove from oven and allow to cool before serving with salad.
Dressing
While tofu is marinating, place all the ingredients into a jar and shake well until blended. Set aside until ready to serve salad.
Salad
Wash and chop all vegetables as indicated above.
To assemble the salad, place the lettuce in a bowl or plate. Top the salad with each ingredient separately in rows or clumps. Drizzle with dressing and serve.