BBQ ranch chopped salad is the perfect summer balanced meal with so many fresh flavors in one bowl! This salad uses lettuce as the base- you can use either romaine or green leaf, and I like to chop it up really small so its easier to eat. Then for toppings this BBQ ranch salad has shredded carrots, thin sliced baby bell peppers, red onion, cherry tomatoes, sweet corn, pumpkin seeds avocado and the star of the show- oven baked BBQ tofu crumbles which add amazing texture and protein to the salad! To top it off this salad uses creamy dairy free cashew ranch. It has so many nutritious ingredients and yummy flavors all in one bowl!
INGREDIENTS-
For the BBQ baked tofu crumbles
- 1 package extra firm tofu, frozen then defrosted- I just stick the whole package in the freezer til its frozen solid take it out and run it under hot water, open the package and stick it in the microwave for a few 1 minute intervals til its defrosted. Then squeeze the extra water out with your hands and crumble it into bite size pieces. Freezing it makes the tofu a chewier texture and it will absorb the sauce better!
- About 1/2 cup of your favorite BBQ sauce- I like no/ low sugar ones by the brands Noble Made or True Made Foods
For the dairy free cashew ranch:
- 3/4 cup raw cashews (soaked and drained) see notes for substitutes
- 1/4 cup hemp seeds (soaked and drained) or you can use all cashews if you prefer, the hemp seeds adds omega 3’s and other healthy minerals
- 1 cup plain unsweetened soy milk
- 3 tbsp white wine vinegar
- 2 pitted medjool dates
- 1 clove garlic
- 1/2 tbsp liquid aminos or sub a pinch of salt to taste
- 1 tsp dried chives (I actually use Trader Joe’s onion salt because it has flakes of dried onion and dried chives- it tastes amazing)
- 1 to 2 tbsp fresh chopped dill or use 2 tsp dried dill
For the rest of the salad toppings:
- 1 small head of romaine or green leaf lettuce finely chopped
- handful of carrot shreds
- a few baby bell peppers sliced – I love the mini ones because they are sweeter and have a better flavor IMO!
- handful cherry tomatoes halved
- ~ 3/4 cup sweet corn I use frozen/ defrosted to make it easy
- 1/4 cup red onion sliced thin
- ~3 tbsp toasted pumpkin seeds
- 1/2 avocado diced
You can adjust the ratios/ amounts to be more or less depending how big you want the salad to be and how many servings you’re making, but this amount with about 1/3 to 1/2 of the baked tofu sheet pan will make a large dinner sized salad for 1!
BBQ TOFU RANCH SALAD
bbq oven baked tofu crumbles, lettuce, red onion, carrots, corn, bell pepper, tomatoes, dairy free cashew ranch
Equipment
- 1 High powered blender
- 1 baking sheet lined with parchment paper
- 1 large mixing bowl
Ingredients
For the BBQ baked tofu crumbles
- package extra firm tofu, frozen then defrosted squeeze the extra water out
- 1/2 cup no sugar or low sugar BBQ sauce
For the dairy free cashew ranch
- 3/4 cup raw cashews (soaked and drained) see notes for substitutes
- 1/4 cup hemp seeds (soaked and drained) or you can use all cashews if you prefer
- 1 cup plain unsweetened soy milk
- 3 tbsp white wine vinegar
- 2 pitted medjool dates
- 1 clove garlic
- 1/2 tbsp liquid aminos or sub a pinch of salt to taste
- 1 tsp dried chives
- 1 to 2 tbsp fresh chopped dill or use 2 tsp dried dill
For the salad
- 1 small head of romaine or green leaf lettuce finely chopped
- 1/2 cup carrot shreds
- 1/2 cup baby bell peppers sliced
- handful cherry tomatoes halved
- ~ 3/4 cup sweet corn I use frozen/ defrosted to make it easy
- 1/4 cup red onion sliced thin
- 3 tbsp toasted pumpkin seeds
- 1/2 avocado diced
Instructions
- 1. Bake the BBQ tofu crumble; crumble up the frozen thawed extra firm tofu in a large mixing bowl. Mix in about 1/2 cup of your favorite bbq sauce and stir to coat the tofu crumbles. Spread out on a baking sheet lined with parchment paper and bake for 20 minutes. When the 20 mins is up shut off the oven but leave the tofu inside for another 5- 10 minutes to finish cooking. While the tofu is cooking prep the rest of the salad ingredients.
- 2. For the ranch dressing- soak the cashews and hemp seeds in boiling water for 10 minutes to soften. Drain and rinse. Add them to a blender along with the rest of the ingredients up to liquid aminos and blend for 60 seconds until creamy. Mix in the dill and dried chives at the end. Pour in a jar and set aside in the fridge til you're ready to use it.
- 3. For the salad- finely chop up the lettuce and add it to a mixing bowl along with all of the other toppings. When the BBQ tofu is done add about half of it to the salad and drizzle the cashew ranch dressing on top. Makes enough for 1 large dinner sized salad or 2-3 smaller side salads.
Notes
Replacements for cashews- 1 cup soaked sunflower seeds, the thick part of coconut milk (cream), or 3/4 of a package of soft tofu
For lower fat ranch dressing, replace half of the nuts with 1/2 raw zucchini or chickpeas
Recipe makes enough for 1 large dinner sized salad or 2 to 3 smaller side salads
