• 2 T extra virgin olive oil
  • 1 package Abbot's Butcher Chopped "Chicken"
  • sea salt and cracked black pepper
  • plant-based bacon, cooked and chopped
  • 1 block extra firm tofu, pressed
  • 1 tsp. turmeric
  • 2 T nutritional yeast
  • butter lettuce
  • 1 beefsteak tomato, chopped
  • 1 avocado, chopped
  • vegan ranch dressing


  • Warm the oil in a skillet over medium heat. Add the "Chicken", season with salt and pepper, and saute until slightly crisped. About 4 to 5 minutes. Set aside to cool slightly.
  • Cook the vegan bacon according to package instructions. Then set aside to cool down and crumble. 
  • Crumble 2/3 of the block of tofu into a separate bowl. Add the turmeric, nutritional yeast and season with salt and pepper. Mix very thoroughly. It's best to use freshly-washed hands here so you can really dig in!
  • It's time to assemble. Place the butter lettuce in a large salad bowl. Then top with chopped tomato, avocado, your chicken and bacon. Then spoon on some of the tofu "egg". Drizzle with vegan ranch and enjoy!