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Chanty

BBQ TOFU RANCH SALAD

bbq oven baked tofu crumbles, lettuce, red onion, carrots, corn, bell pepper, tomatoes, dairy free cashew ranch
Print Recipe
Prep Time 15 minutes
tofu cook time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 High powered blender
  • 1 baking sheet lined with parchment paper
  • 1 large mixing bowl

Method
 

  1. 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. 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. 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