Ingredients Jump to Instructions ↓

  1. 2 lbs (packages) extra firm tofu, cubed

  2. 1 1/2 c thick bbq sauce (I use Trader Joe's Kansas City Style)

  3. 3 Tbls canola or vegetable oil

  4. 2 c shredded cheddar

  5. 8 oz baby carrot, julienne cut 1 green bell pepper, julienne cut 1 red bell pepper, julienne cut 1 yellow bell pepper, julienne cut 1/4 large red onion, julienne cut 1 pint grape tomatoes, halved

  6. 1 cucumber, sliced

  7. 4 oz white button mushrooms, thinly sliced

  8. 5 oz baby spinach, ready pack

  9. 2 celery stalks, chopped Ranch dressing

Instructions Jump to Ingredients ↑

  1. Drain and press tofu, set aside to dry. Cut up veggies and mix in a large bowl. Heat oil in a large frying pan and add tofu cubes, stir carefully as tofu will break up. Once the tofu is browned on all sides, approximately 15 minutes, turn off heat and add bbq sauce. On a salad plate, place a serving of salad, top with bbq tofu, and cheese. The warm tofu will melt the cheese, which is enough "dressing" for my family. We have found that ranch dressing compliments the bbq tofu as well.


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