Copycat CPK Chopped BBQ Tofu Salad
This recipe makes 4 HUGE salads for hungry vegetable monsters like me and 6 normal size salads. The 16g of fiber and 20g of protein is analyzed using 5 servings per recipe.
- 8 cups chopped
- 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
- 1/2 cup mayo ( vegan mayo for dairy-free option)
- 1/4 cup soymilk
- 1/8 cup chopped parsley
- 1 tsp. garlic powder
Adapted from delishknowledge.com
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.