BBQ Tofu Chopped Salad
Ingredients:
- 400 g (14 oz) extra-firm tofu
- 15–30 ml (1–2 tbsp) sesame or neutral oil
- 60 ml (¼ cup) BBQ sauce
- 15 ml (1 tbsp) lemon juice
- salt and black pepper to taste
- 1 large head romaine lettuce, finely chopped
- ¼ red cabbage, thinly sliced
- 340 g (12 oz) cherry tomatoes
- 122 g (2) carrots
- 155 g (1 cup) corn
- 1 English cucumber, diced
- 80 g (½) red onion
- 100 g (½) avocado
- 2 tbsp fresh parsley or cilantro, roughly chopped
- tortilla chips, crushed, optional
- ranch dressing, to serve
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Break the pressed tofu into pieces by hand rather than cutting it with a knife — the rough, uneven edges you get from tearing crisp up far better in the pan than clean-cut cubes.
Instructions:
- Press and Prep the Tofu: Press 400 g (14 oz) extra-firm tofu for 10–15 minutes. Break into bite-size pieces by hand — rough edges help it get crispy.
- Fry the Tofu: Heat 1–2 tbsp oil in a skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3–4 minutes per side until golden and crispy.
- Add BBQ Flavor: Reduce heat to medium. Add 60 ml (¼ cup) BBQ sauce and 1 tbsp lemon juice. Season with salt and pepper. Stir gently to coat all pieces.
- Caramelize: Cook for 2–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu.
- Assemble the Salad: Add chopped romaine, cherry tomatoes, carrots, corn, cucumber, red onion, and parsley to a large bowl. Top with the warm or cooled BBQ tofu. Drizzle with ranch dressing and toss gently.
Notes: Break the tofu by hand rather than cutting it — the rough, uneven edges get crispier and hold the sauce better. This salad is also great with cilantro lime dressing instead of ranch.
Storage: Store the BBQ tofu separately from the salad in the fridge for up to 3 days. Reheat tofu in a dry skillet before assembling.
Swaps: Use tempeh instead of tofu for a firmer, nuttier bite. Add avocado or black beans for extra protein and creaminess.
Tips: For the crispiest tofu, don’t stir it for the first few minutes — let it form a crust before flipping.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The extra-firm tofu provides protein and soaks up the surrounding flavors. The lemon juice adds acidity that brightens and balances the dish. The cherry tomatoes adds bright acidity and juicy body. The carrots adds natural sweetness and color.
BBQ Tofu Chopped Salad
Ingredients:
- 400 g (14 oz) extra-firm tofu
- 15–30 ml (1–2 tbsp) sesame or neutral oil
- 60 ml (¼ cup) BBQ sauce
- 15 ml (1 tbsp) lemon juice
- salt and black pepper to taste
- 1 large head romaine lettuce, finely chopped
- ¼ red cabbage, thinly sliced
- 340 g (12 oz) cherry tomatoes
- 122 g (2) carrots
- 155 g (1 cup) corn
- 1 English cucumber, diced
- 80 g (½) red onion
- 100 g (½) avocado
- 2 tbsp fresh parsley or cilantro, roughly chopped
- tortilla chips, crushed, optional
- ranch dressing, to serve
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The extra-firm tofu provides protein and soaks up the surrounding flavors. The lemon juice adds acidity that brightens and balances the dish. The cherry tomatoes adds bright acidity and juicy body. The carrots adds natural sweetness and color.
Prep:
Break the pressed tofu into pieces by hand rather than cutting it with a knife — the rough, uneven edges you get from tearing crisp up far better in the pan than clean-cut cubes.
Instructions:
- Press and Prep the Tofu: Press 400 g (14 oz) extra-firm tofu for 10–15 minutes. Break into bite-size pieces by hand — rough edges help it get crispy.
- Fry the Tofu: Heat 1–2 tbsp oil in a skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3–4 minutes per side until golden and crispy.
- Add BBQ Flavor: Reduce heat to medium. Add 60 ml (¼ cup) BBQ sauce and 1 tbsp lemon juice. Season with salt and pepper. Stir gently to coat all pieces.
- Caramelize: Cook for 2–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu.
- Assemble the Salad: Add chopped romaine, cherry tomatoes, carrots, corn, cucumber, red onion, and parsley to a large bowl. Top with the warm or cooled BBQ tofu. Drizzle with ranch dressing and toss gently.
