BBQ Tofu Salad

This BBQ tofu salad combines smoky, saucy tofu, crisp romaine lettuce, black beans, roasted corn, and fresh vegetables, all topped with creamy vegan ranch dressing. It's a flavorful, satisfying vegan tofu salad that is perfect for lunch or dinner.

The homemade BBQ tofu is baked with smoky seasonings and finished with barbecue sauce. No pressing or marinating is needed with super-firm tofu. For more tofu recipes, try my tofu crumbles or buffalo tofu bites. 

Recipe features

• Full of flavor: Smoky BBQ tofu pairs with creamy vegan ranch dressing for a delicious combination of flavors.
• Fresh and crunchy: Crisp romaine lettuce, cucumber, and cherry tomatoes add freshness and texture.
• Meal prep-friendly: Most of the components can be prepared ahead of time and assembled just before serving.
• Vegan and dairy-free: Made with plant-based ingredients, including a homemade dairy-free ranch dressing.

Ingredient notes and substitutions

The BBQ ranch tofu salad uses simple ingredients, but please see the recipe card below for the exact measurements.

• BBQ tofu - My homemade BBQ tofu recipe uses super-firm tofu torn into bite-sized pieces, coated in smoky seasonings, baked, and finished with barbecue sauce. No pressing or marinating is required. Prepare one batch for the salad.
• Black beans -Drain and rinse one can of black beans. They add fiber and a hearty texture to the salad. Pinto beans and chickpeas would also work.
• Roasted corn - Adds sweetness to the tofu salad. Thawed frozen roasted corn works well.  Fresh, frozen, or canned regular sweet corn can also be used. Thaw frozen corn and drain canned corn before adding to the salad.
• Romaine lettuce - Adds a crisp, crunchy base for the salad. You can substitute with another crisp lettuce or use a combination of romaine and spring greens.
• English cucumber - Adds freshness and crunch. English cucumbers have thin skins and fewer seeds, so there's no need to peel them.
• Cherry tomatoes - Add a juicy, sweet contrast to the smoky tofu. Grape tomatoes or diced regular tomatoes also work.
• Red onion - Optional, but adds a little sharpness and crunch. For a milder onion flavor, use less or soak the sliced onion in cold water for 10 minutes, then drain before using.
• Fresh cilantro - Adds a fresh flavor that pairs well with the barbecue sauce and ranch. Leave it out if you're not a fan.
• Vegan ranch dressing - My homemade cashew ranch dressing adds creaminess and tangy flavor to the salad. The cashews need to be soaked ahead of time.

How to make a BBQ tofu salad

1. Make one batch of BBQ tofu according to the recipe instructions. While the tofu bakes, prepare the remaining salad ingredients.

2.  Make one batch of vegan ranch dressing, which does require soaked cashews.  Wash and shred the romaine lettuce, dice the cucumber, halve the cherry tomatoes, dice or thinly slice the red onion, and chop fresh cilantro. Drain and rinse the black beans, and thaw the roasted corn if frozen.

3. Divide the black beans, lettuce, corn, cherry tomatoes, cucumber, and red onion among four large serving bowls, toss with ranch dressing, then top with BBQ tofu and fresh chopped cilantro.

Tips

• Add the tofu last: I prefer to toss the vegetables, corn, and beans with the ranch dressing before adding the BBQ tofu. This evenly distributes the dressing throughout the salad without removing the barbecue sauce coating from the tofu.
• Dry the lettuce well: Use a salad spinner or pat the lettuce dry after washing to prevent excess water from thinning the dressing.
• Let the tofu cool slightly: If the tofu is very hot, it can wilt the lettuce. Let it cool for a few minutes before adding it to the salad.
• Serve immediately after dressing: Romaine lettuce is best when fresh and crisp, so wait to toss the salad with the ranch until just before serving.

Variations and toppings

This vegan BBQ tofu salad is easy to customize with different vegetables and toppings.

• Buffalo tofu: Try buffalo tofu instead of BBQ tofu.
• Avocado: Add diced avocado for extra creaminess.
• Bell pepper and shredded carrots: Red or orange bell peppers and shredded carrots add sweetness and color to the salad.
• Pickled onions: Substitute spicy pickled red onions for fresh red onion to add a tangy flavor.
• Jalapeños: Add fresh or pickled jalapeños for a spicy kick.
• Crunchy toppings: Sprinkle with roasted pumpkin seeds or crushed tortilla chips just before serving.
• Grain bowl variation: Serve the salad over white rice, brown rice, cilantro lime brown rice, millet, or quinoa for a heartier meal.

Storage and meal prep

Refrigerator: For the best texture, store the salad ingredients, BBQ tofu, and ranch dressing separately in airtight containers in the refrigerator. The prepared BBQ tofu can be stored for up to 4 days, and the vegetables can be stored for about 2 to 3 days.  The ranch can be stored for about 5 days and may thicken after being refrigerated.  Add a splash of water to thin it out.

Meal prep: Wash and chop the lettuce, cucumbers, and red onion, and prepare the dairy-free ranch dressing ahead of time. For the freshest results, slice the tomatoes and chop the cilantro just before serving. The BBQ tofu is best served immediately after baking, as it firms up when refrigerated. For leftovers, I like to gently reheat the tofu just enough to take the chill off, rather than heating it until hot. When ready to serve, toss the vegetables, corn, and beans with the ranch dressing, then top with the BBQ tofu and cilantro.

Leftover dressed salad: This salad is best served fresh. Once mixed with the dressing, the lettuce will gradually soften and lose its crunch.

Tofu Salad FAQs

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