BBQ Tofu Chopped Salad

1. Press and Prep the Tofu – Press 400 g (14 oz) extra-firm tofu for 10–15 minutes to remove excess moisture. Break into bite-size pieces by hand — rough edges help it get crispy.
2. 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.
3. 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.
4. Caramelize – Cook for 2–4 minutes, stirring occasionally, until the sauce thickens and lightly caramelizes onto the tofu. Watch closely to avoid burning. Remove from heat and cool slightly.
5. 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. Serve immediately.

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.