Photo of Tofu Cobb Salad Shaker with Shallot-Dijon Dressing by WW

Tofu Cobb Salad Shaker with Shallot-Dijon Dressing

4 - 8
PersonalPoints™ per serving
Total Time
15 min
15 min
Pouring the dressing into the jar first, so it doesn’t touch the lettuce, will help keep your salad crisper longer and makes this a great take-along lunch. If blue cheese isn’t your thing, crumbled feta would be an excellent alternative.


Uncooked shallot(s)

1½ tsp(s), finely chopped

White wine vinegar

1½ tsp(s)

Dijon mustard

½ tsp(s)

Table salt


Olive oil

2 tsp(s)

Plain baked tofu

4 oz, or Italian-flavour, diced

Romaine lettuce

1 cup(s), shredded

Grape tomatoes

6 medium, halved

Blue cheese

1 tbsp(s)

Yellow pepper(s)

½ medium, chopped

Hard boiled egg(s)

1 large egg(s), roughly chopped


  1. In small bowl, combine shallot, vinegar, mustard, and salt. Slowly whisk in oil. Into bottom of quart jar or 20-oz plastic cup with tight-fitting lid, pour dressing. To jar, add tofu, lettuce, tomatoes, blue cheese, bell pepper, and egg. Seal jar and refrigerate for up to 1 day.
  2. When ready to eat, shake jar vigorously to mix salad.
  3. Serving size: 1 salad