8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work.
4 medium tomatoes, chopped
2 avocados, chopped
1 can black beans, drained and rinsed
1 cup corn
2 cups shredded carrots
1 16 oz. package tofu, drained and pressed as described above
1 cup BBQ sauce, DIVIDED
½ cup mayo ( vegan mayo for dairy-free option)
¼ cup soymilk
⅛ cup chopped parsley
1 tsp. garlic powder
1. Chop the pressed tofu into cubes. Place in a bowl and cover with ½ cup BBQ sauce. Toss to evenly coat. Marinade for at least 20 minutes.
2. Make the dressing: whisk together the mayo, soymilk, chopped parsley, garlic powder, 3 tbsp. BBQ sauce and pinch salt/pepper.
3. Preheat the oven to 400 degrees F. Remove the tofu cubes and place on a lightly greased baking sheet. Bake for 15 minutes. Remove, flip cubs and lightly brush with remaining BBQ sauce- you might not use it all. Place back in oven and cook for another 10-15 minutes.
4. Assemble the salads: Either place all ingredients in a large bowl and toss together. Or, to serve individual salads (like photographed) place 2 cups lettuce, ½ avocado, ½ cup shredded carrots, ⅓ cup black beans, ¼ cup corn and 1 chopped tomato on each plate. Serve with ¼ of the tofu and drizzle with BBQ-ranch dressing.
I’m Alexandra Caspero, Registered Dietitian, Yoga Teacher and certified vegetable lover.
Specializing in plant based diets, weight management, and sports nutrition, I help clients find their healthiest relationship with food by discovering their “happy weight.” Ready to take control of your nutrition goals? Head over to my services page to find out more.
I also work as a Nutrition Communications consultant, freelance writer, speaker, and spokesperson. I work with companies to provide customized nutrition education and recipe development.