The 70 degree weather and sun this weekend had me craving a fresh salad for dinner, a feeling that hasn’t washed over me in quite some time. This BBQ Tofu Salad is a veganized version of a previous love of mine, CPK’s Chopped BBQ Chicken salad.
Cool, crisp romaine and spinach dressed in herby ranch dressing, topped with warm BBQ Tofu, roasted corn, cherry tomatoes, avocado, cucumber, cilantro, and basil. So fresh and fulfilling, this salad is guaranteed to be in my weekly rotation all summer.
Added highlight to this delightful meal is that it’s super easily meal prepped. I made myself one for dinner and one for lunch the next day at the same time… talk about saving time!
If you try this recipe, let me know how it goes by commenting below, or tagging me in your photos on Instagram, @groundedchow!
BBQ Tofu Salad
Ingredients
For the herby ranch:
- ¼ cup vegan mayo I use Follow Your Heart
- ½ lemon juiced
- 1 Tbs dill chopped
- 1 Tbs parsley chopped
- 1 garlic clove chopped
- ¼ tsp garlic powder
- ¼ tsp onion powder
For salad assembly:
- ½ brick tofu pressed
- 2 Tbs Bbq sauce
- 1 cup frozen corn
- ½ cup cherry tomatoes, halved
- ½ red onion, diced
- 1 avocado, diced
- 1/2 cucumber, chopped
- 3 Tbs basil, roughly chopped
- 3 Tbs cilantro, roughly chopped
- 1 head of romaine, chopped
- 2 cups spinach
Instructions
- Preheat the oven to 350 degrees.
- On a lightly greased baking sheet spread out tofu and bake for 10 minutes to dry out. Remove from oven and toss in BBQ sauce, then bake for another 15 minutes. On the same baking sheet, spread out frozen corn. Bake for 15 minutes with tofu.
- While tofu and corn roast, make the herby ranch dressing. Combine all ingredients and stir until well mixed. Place in fridge to chill.
- Toss spinach and romaine in dressing, then divide into bowls. Top with tofu, corn, cherry tomatoes, red onion, avocado, basil, and cilantro. If desired, drizzle with a little extra BBQ sauce. Enjoy!