This delicious BBQ Tofu Chopped Ranch Salad is the perfect way to celebrate summer. It’s so easy to make, completely vegan, and so satisfyingly crunchy.
Crispy BBQ sauce baked to perfection topped with a crunchy romaine salad. The ranch is a homemade vegan dressing that was surprisingly easy and quick to make. I used THIS recipe for the ranch dressing and used canned coconut milk as the milk of choice.
I made my own BBQ sauce that turned out so amazing. Again, this recipe was so fast to make. The boys actually loved this tofu dish because of how crispy it was and the delicious tangy BBQ sauce.
Ingredients
- ketchup
- molasses
- mustard
- coconut milk
- dill
- parsley
- chives
- onion powder
- garlic powder
- worcestershire
- romaine
- grated carrots
- sliced black olives
- cilantro
- scallions
- tomatoes
- avocado
- red onions
- corn
- daikon
- apple cider vinegar
Shop Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).
Now, don’t get discouraged. It’s a lot of ingredients but I promise you this recipe is easy and so quick to make. Did I mention it’s pretty damn good?! My whole family loved it and even went for seconds. SCORE!So perfect for those busy weeknight meals.
Make-Ahead
Both the BBQ sauce and the ranch dressing can be made in advance. The salad can be made and put together in advance as well. Just don’t dress it until you’re ready to serve it.
Related Recipes
If you try this recipe, let me know what you think by commenting below.
XO,
Natalie
BBQ Tofu Chopped Ranch Salad
BBQ Tofu Chopped Ranch Salad
Ingredients
- TOFU
- 2 extra firm tofu
- 1 tbsp olive olive
- salt and pepper to taste
- BBQ SAUCE
- 1 cup kethcup I like primal kitchen whole30 no sugar added
- 1 tbsp molasses
- 2 tbsp yellow mustard
- 2 tbsp worcestershire sauce vegan and gluten-free
- ¼ cup white wine vinegar
- 1 tsp onion powder
- salt and pepper to taste
- 2 tbsp coconut sugar
- CHOPPED SALAD
- 3 heads romaine chopped
- ½ cup frozen corn thawed
- 2 carrots grated
- 2 scallions sliced
- 1 can sliced black olives
- 2 avocados cubed
- 1 small daikon or 3 radishes sliced thin
- ½ red onion sliced
- 1 cup cherry tomatoes halved
- Vegan Ranch Dressing…See Blog Notes for Link
Instructions
- Preheat oven to 400
- FOR THE BBQ SAUCE: in a medium sauce, add all the ingredients and whisk until thick, about 5 minutes. Remove and store in an airtight container.
- FOR THE TOFU: Slice tofu into thirds and lay on a towel. Place another clean towel or paper towel on top and press firmly to remove exces liquid. Then cube up the tofu and place on a baking dish.
- Drizzle a little olive oil, salt, and eppper to taste. Then add about 1/3 cup of the BBQ sauce and mix.
- Spread evenly on baking sheet and bake for 25 minutes making sure to flip half way through.
- Once cooked, add another 1/2 cup of BBQ sauce and mix well.
- FOR THE SALAD: add all the ingredients into a large bowl including the ranch and mix well.
- TO SERVE: Place salad on the plate and top with the BBQ tofu.
- ENJOY!
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.