BBQ Tofu Chopped Ranch Salad
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.
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!