Blue Cheese Wedge Salad with Veggie Bacon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Veggie Bacon Cumbles
  • 6 oz smoked tofu, frozen, thawed and crumbled
  • 2 TBS canola oil, or other neutral flavored oil
  • 1 tsp maple syrup
  • 2 tsp apple cider vinegar
Salad
  • 1 recipe for Alison's Allspice Chunky Blue Cheese Dressing
  • 1 head of iceberg lettuce, cut in half
  • 2 tomatos, cut into wedges or diced
  • ¼ cup blue cheese crumbles
Instructions
Veggie Bacon Crumbles
  1. Heat 2 TBS canola oil in a heavy bottomed skillet (I prefer cast iron) over medium low heat. Crumble the tofu into the hot oil. Let sit approximately 4 minutes or until golden brown. Flip and stir tofu crumbles to break them up. Saute another 2 minutes until crispy and well browned.
  2. Mix together maple syrup and cider vinegar. Pour over the tofu. Mix and sauté about 1 more minute. Turn off the stove and let the tofu rest while you prepare the dressing.
Salad
  1. Make the salad dressing. Alternatively, you can use it from a bottle.
  2. Take each quarter of lettuce and bend it outward lengthwise with your hands to open up all the crevasses.
  3. On each of 4 serving plates, spoon about 2 TBS blue cheese dressing down the center. Place an iceberg piece on top of each. Smear remaining dressing over the wedges evenly. Sprinkle each with a ¼ of the tofu crumble. Place 2 wedge tomatoes on the sides and sprinkle with blue cheese crumbles.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/blue-cheese-wedge-salad-veggie-bacon/