BBQ Tofu Chopped Salad
Salads
What You’ll Need:
BBQ Tofu
🍞 1 block (14 oz) extra-firm tofu, pressed
🛢️ 1–2 tbsp oil (sesame or neutral oil)
🍗 1/4 cup BBQ sauce
🍋 1 tbsp lemon juice
🧂 salt and black pepper to your taste
Salad
🥬 1 big head romaine lettuce, finely chopped
🍅 12 oz cherry tomatoes, halved
🥕 2 carrots, julienned
🌽 1 cup corn (fresh, canned & drained, or thawed frozen)
🥒 1 English cucumber
🧅 1/2 red onion
🌿 2 tbsp fresh parsley, roughly chopped
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prepare the tofu: Press tofu to remove excess moisture. Break it into bite-size pieces by hand (rough edges help it get crisp).
- Fry the tofu: Heat oil in a pan over medium-high heat. Add tofu pieces in a single layer and leave to fry on each side until golden and crispy (about 8–10 minutes).
- Add BBQ flavor: Lower heat to medium. Add BBQ sauce, lemon juice, salt, and pepper. Stir gently so all pieces are coated.
- Caramelize: Cook for 2–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu (be careful not to burn).
- Cool slightly: Remove from heat and let cool for a few minutes before adding to the salad.
- Assemble the Salad: Add lettuce, 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. Serve immediately.
Tips, Notes & Swaps:
BBQ Tofu Chopped Salad
Ingredients:
BBQ Tofu
🍞 1 block (14 oz) extra-firm tofu, pressed
🛢️ 1–2 tbsp oil (sesame or neutral oil)
🍗 1/4 cup BBQ sauce
🍋 1 tbsp lemon juice
🧂 salt and black pepper to your taste
Salad
🥬 1 big head romaine lettuce, finely chopped
🍅 12 oz cherry tomatoes, halved
🥕 2 carrots, julienned
🌽 1 cup corn (fresh, canned & drained, or thawed frozen)
🥒 1 English cucumber
🧅 1/2 red onion
🌿 2 tbsp fresh parsley, roughly chopped
Features:
Instructions:
- Prepare the tofu: Press tofu to remove excess moisture. Break it into bite-size pieces by hand (rough edges help it get crisp).
- Fry the tofu: Heat oil in a pan over medium-high heat. Add tofu pieces in a single layer and leave to fry on each side until golden and crispy (about 8–10 minutes).
- Add BBQ flavor: Lower heat to medium. Add BBQ sauce, lemon juice, salt, and pepper. Stir gently so all pieces are coated.
- Caramelize: Cook for 2–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu (be careful not to burn).
- Cool slightly: Remove from heat and let cool for a few minutes before adding to the salad.
- Assemble the Salad: Add lettuce, 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. Serve immediately.
