BBQ TOFU SUMMER SALAD
Serves 4
Takes 45 minutes
Ingredients:
14 ounces firm tofu, well-drained and pressed (for at least 30 minutes)
1 tablespoon soy sauce or tamari
1 tablespoon avocado (or other neutral cooking) oil
2 tablespoons cornstarch
1/4 cup BBQ sauce
1-2 heads of lettuce, washed and torn
2 ounces arugula, optional
1-2 red peppers, diced
1 cipollini red onion, diced
1-2 cucumbers, quartered and sliced
1 can chickpeas, drained and rinsed
2 cups halved or quartered cherry tomatoes
2 ears of corn, cooked and kernels removed (or 1 cup thawed frozen corn), optional
Ranch dressing
Croutons, optional
Directions:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut tofu into bite-size pieces and place in a large bowl. Add soy sauce and oil, and stir with a spatula until evenly distributed. Add cornstarch and continue tossing with a spatula until well-coated. Pour tofu onto the prepared pan and cook for 25-30 minutes until crispy. Let cool for 5 minutes and then toss with BBQ sauce.
Divide lettuce (and arugula, if using) between four bowls and then top with red peppers, red onion, cucumbers, chickpeas, cherry tomatoes, and corn. Add BBQ tofu, drizzle with ranch dressing, and top with croutons.