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BBQ Tofu Salad

A cool bed of herby ranched dressed spinach and lettuce topped with BBQ tofu and all the fixin’s. A satisfy lunch or a light and healthy dinner.
Course Main Course, Salad
Cuisine American, Vegan
Keyword bbq tofu, healthy, salad, vegan
Servings 2 people

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!