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Tofu Salad

This tofu salad recipe features crispy barbecue tofu, vegan ranch dressing and a rainbow of vegetables. This quick salad is ready in less than 30 minutes!
5 from 3 votes
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Course: Main Course, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 379kcal

Ingredients

For the salad

  • 5 cups (275 grams) chopped lettuce, your favourite type: romaine, gem, iceberg, etc.
  • 20 cherry tomatoes halved
  • ½ small red onion sliced
  • 1 avocado diced
  • 1 medium cucumber chopped
  • 1 can chickpeas drained and rinsed
  • ¼ cup (4 grams) chopped cilantro

For the tofu

  • 1 block (14 oz / 396 grams) extra-firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil
  • 4 tablespoons barbecue sauce

For the ranch dressing

  • ½ cup (125 ml) unsweetened vegan yogurt, I use soy
  • ¼ cup (75 ml) vegan mayo
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried chives
  • 1 teaspoon fresh parsley or ½ teaspoon dried
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • A few splashes unsweetened plant-based milk as needed to thin

Instructions

  • Start with the dressing to give the flavours time to meld. Combine all the ingredients EXCEPT the milk in a bowl and mix well. Set aside.
  • Chop all the vegetables for the salad and place them in a large bowl.
  • Drain the tofu and squeeze it between your hands to get out as much excess water as possible. Optional: I don’t press my tofu but if you want to the best way is to slice it, place it between towels and put a heavy book on top for a few minutes.
  • Cube the tofu and transfer it to a container. Sprinkle over the cornstarch. Close the lid and shake it well to coat the tofu in the cornstarch.
  • Heat a large pan over medium-high heat and add the oil. Fry the tofu, flipping as necessary, until it is golden brown and crispy on all sides. Turn off the heat and add the barbecue sauce and mix to coat. Add the tofu to the salad and toss to combine.
  • Add a couple splashes of milk to the ranch dressing to thin it to a pourable consistency. I like to keep it rather thick so that the ranch flavour doesn’t dilute too much. Serve the salad with the dressing on the side.
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Nutrition

Calories: 379kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 436mg | Potassium: 816mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1330IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 4mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.