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

Tofu Cobb Salad Shaker with Shallot-Dijon Dressing

4
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
1
Difficulty
Easy
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.

Ingredients

Shallot

1½ tsp, chopped, finely chopped

White wine vinegar

1½ tsp

Dijon mustard

½ tsp

Table salt

⅛ tsp

Olive oil

2 tsp

Plain baked firm tofu

4 oz, prepared without fat/grease, or Italian-flavor, diced

Romaine lettuce

1 cup(s), shredded

Grape tomatoes

6 medium, halved

Blue cheese

1 Tbsp

Yellow bell pepper

½ medium, chopped

Hard boiled egg

1 large egg(s), roughly chopped

Instructions

  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

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