Barbecue Tofu Salad
Cream Cheese Crispbreads and Apricots
Ingredients
- 2 (14-oz) pkg extra-firm tofu, drained
- 2 Tbsp vegan barbecue seasoning
- 2 large ears corn, shucked (or use 1½ cups frozen corn kernels, thawed)
- ½ cup vegan barbecue sauce
- 1 (5-oz) pkg chopped romaine lettuce
- 1 bunch curly kale, trimmed and chopped
- 2 pints grape tomatoes, halved
- ¾ cup vegan Ranch dressing
Instructions
- Place tofu on several layers of paper towels. Cover with more paper towels, and gently press out moisture. Let stand 15 minutes. Tear tofu into bite-size chunks.
- Preheat oven to 400°F. Toss tofu with barbecue seasoning. Arrange in a single layer on a lightly greased rimmed baking sheet. Bake 30 minutes or until tofu is crisp, stirring once after 15 minutes.
- Meanwhile, cut kernels from corn cobs; discard cobs.
- Toss tofu with barbecue sauce. Top lettuce and kale with tofu, corn, and tomatoes in a large bowl. Drizzle dressing over each serving.
Side Dish Ingredients
- 6 Tbsp cream cheese
- 6 slices multigrain crispbread
- ½ tsp dried chives
- 6 apricots, pitted and cut into wedges
Side Dish Instructions
- Spread 1 Tbsp cream cheese on each crispbread slice. Sprinkle with dried chives.
- Serve apricots and crispbread on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
390
|
103
|
493
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 32 | 13 | 45 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 764 | 111 | 875 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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