BBQ Tofu Salad with Roasted Veggies, Black Beans, and Avocado Ranch Dressing

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

BBQ Tofu Salad with Cilantro Avocado Dressing

BBQ is one of those flavors that reminds me of summer time. Actually, until very recently I didn’t like BBQ sauce and I hardly ever ate anything that was BBQ flavored. Even though I didn’t eat anything BBQ flavored growing up, it was still something that didn’t show up a lot around our house until it got hot outside.

Now, having a higher tolerance for BBQ flavored foods, I decided to create a light, summery dish that was not bombarded by the flavor, but still leant some of its tastefulness to the dish. The preparation for this meal is a bit more involved, but the results are fantastic.

BBQ Tofu Salad with Roasted Veggies, Black Beans, and Avocado Ranch Dressing

Serves about 2-3.

Ingredients

Salad

  • 1 package 14 oz package firm tofu
  • 1 12 oz bottle BBQ Sauce (I used Annie’s Original)
  • 2-3 corn cobs
  • 2 bell peppers (any variety will taste great)
  • Optional: 1 head of broccoli (I only added this because I could literally eat broccoli with anything)
  • 1 tablespoon olive oil
  • 1 can black beans
  • ⅔ cup shredded carrots
  • 1 cup grape tomatoes
  • 3-4 cups preferred greens

The dressing was not my original creation. I used this avocado ranch dressing, found on She Likes Food.

Avocado Ranch Dressing

  • 2 large avocados
  • 1 cup water or almond milk
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh parsley, chopped
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon salt

Directions

  1. Salad: Preheat the oven to 400°F.
  2. Drain and cut the tofu into 1” thick steaks/rectangles.
  3. Poor a layer of BBQ sauce into a 9”x11” casserole dish and lay the tofu steaks side by side. Then pour another layer of sauce over the top of the tofu. Cover the casserole dish with aluminum foil and place in the oven for 20-25 minutes. (Note: After the initial 20-25 minutes, you will need to flip and continue baking the tofu for another 20 minutes.)
  4. While the tofu is baking, shuck and rinse the corn cobs, rinse and slice the peppers fajita style, and rinse and chop the (optional) broccoli.
  5. Line a cookie sheet with aluminum foil. Place the peppers and broccoli on it, and drizzle a tablespoon of olive oil over the veggies. Wrap the corn cobs in aluminum foil.
  6. Place the black beans in a small, covered pan and heat on low while preparing the rest of the meal. Make sure to stir occasionally.
  7. By this time the tofu should be ready to be flipped. Remove the casserole dish and flip the tofu steaks. Return the casserole dish to the oven for another 20 minutes.
  8. Place the corn cobs and cookie sheet in the oven. It will take these veggies about 20 minutes to roast. Flip the corn cobs over and stir the broccoli and peppers at least once while they’re roasting.
  9. Wash and grate the carrots, rinse the tomatoes, and prepare the greens as needed.
  10. When the vegetables are done roasting and the tofu is done baking, cut the corn off of the cob, and assemble the salad however you prefer.
  11. Dressing: Remove the pit and skin from the avocados and add the remaining ingredients to a blender or food processor. Mix until creamy and smooth. Serve on top of the salad and enjoy!

Recipe Tips/Variations

  • I used a can of spicy black beans to add a little bit more flavor. I highly recommend going this route if you can find a can at your grocery store!
  • There are some BBQ sauces out there that are not vegan. If you don’t already have a favorite vegan BBQ sauce brand in mind, you may want to check the label before purchasing a bottle.
  • Any leftovers will keep for several days in the fridge.

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