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–+ servings

BBQ Tofu Corn Kale Ranch Salad

BBQ Tofu Triangles and a veggie-filled salad combines with vegan ranch dressing for a delicious entree bowl.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

Salad Veggies:

  • 1 bunch of organic kale
  • 1 cup corn
  • 1 cup radishes, thinly sliced
  • 2 large carrots, grated

BBQ Tofu:

  • 1 package House Foods Tofu, firm or extra-firm
  • ½ cup vegan BBQ sauce
  • 2 teaspoon extra virgin olive oil

Ranch Dressing:

  • 1 package House Foods Tofu, soft
  • 2 tablespoon vegan mayo
  • ⅓ cup apple cider vinegar
  • 2-3 tablespoon agave or maple syrup
  • ¾ teaspoon celery seed
  • 1 teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne (optional for a bit of heat)
  • ½ cup finely chopped parsley or chives (optional)
  • **Feel free to add larger doses of the spices if you like a bolder ranch flavor
  • Also: Vegan Parmesan Cheese
  • 1 cup blue corn chips, crushed

Instructions

  • Add all the dressing ingredients to a blender and blend from low to high until smooth. Pour into a medium glass jar or cup. Cover and place in the fridge until needed.


  • Prep the tofu by draining excess liquid from container, and patting the tofu dry with a paper towel or clean dish towel. Slice into triangles or cubes.


  • Warm a large skillet over high heat. Add the two teaspoons extra virgin olive oil. When oil is hot, add the tofu. Shake the tofu in the pan and cook for two minutes, then add the BBQ sauce over top the tofu. Cover pan with lid or a sheet of foil and reduce heat to medium. Cook for 2-3 minutes more. Flip tofu and keep cooking until the BBQ sauce becomes sticky and coats the tofu. Turn off heat and let the tofu rest in the pan for at least three minutes before adding to salads.


  • Kale prep. Rinse the kale leaves, then remove the thick stems of the kale, leaving only the curly leaves. Using a knife (not everyone has a “chef’s knife”), chop the kale leaves. Rinse and drain one more time. Set aside. For extra dry leaves, squeeze excess moisture out with a paper towel.


  • Salad: In a large mixing bowl, add the kale, corn, radishes and carrots. Also add about ¼ cup of dressing. Toss well until all the ingredients are coated. You can add more or less dressing at this stage if you prefer. Add in the corn chips and a few sprinkles of vegan Parm and lightly toss again.
  • Pour the tossed salad into serving bowls and top with the BBQ skillet tofu. Add more chips and vegan Parmesan if desired. Serve!