This 100% plant based cobb salad is fully loaded, even including a vegan hard boiled egg! Trust me when I say you won't be disappointed.
Take your block of tofu and cut it in half. Crumble each half into separate bowls. Season each bowl with 1/2 tsp sea salt, and 1/2 tsp of kala namuk if using. Mix to combine. In one of the bowls, add the nutritional yeast & turmeric, mix again to combine. Place in fridge until ready to use.
In a skillet over medium heat, add your oil & chicken and cook until browned. Season with salt and pepper, and set aside to cool.
Add your butter lettuce to the bottom of a bowl, and then in rows, add your toppings. For the egg, place the white part down first & then top with the yellow half. Then add your bacon bits, chicken, avocado, and tomato. Serve drizzled with ranch, or on the side. Your choice!