Skip to main content

Barbecued Tofu and Grilled Corn Salad

This hearty salad offers all the flavor of a backyard barbecue even when you’re miles from the nearest grill.

Ingredients: 

Ingredient Set Name: 

Vinaigrette

Ingredients: 

Ingredient Line: 
1 cup cilantro leaves
Ingredient Line: 
½ cup vegetable oil
Ingredient Line: 
¼ cup lime juice
Ingredient Line: 
¼ cup orange juice
Ingredient Line: 
1 Tbs. agave nectar
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)

Ingredient Set Name: 

Salad

Ingredients: 

Ingredient Line: 
1 16-oz. pkg. extra-firm tofu, drained, cut into ½-inch-thick slices
Ingredient Line: 
½ cup prepared barbecue sauce
Ingredient Line: 
1 cup fresh or frozen corn kernels, thawed
Ingredient Line: 
1 cup pinto beans, rinsed and drained
Ingredient Line: 
⅓ cup diced red bell pepper
Ingredient Line: 
¼ cup finely diced red onion
Ingredient Line: 
1 head romaine lettuce, torn

Instructions: 

To make Vinaigrette:

1. Place all ingredients in blender, and purée until smooth. Season with salt and pepper.

To make Salad:

2. Heat grill or grill pan to medium-high. Brush tofu with barbecue sauce, and grill 3 to 4 minutes per side. Cool, and cut into squares.

3. Toss tofu, corn, beans, bell pepper, and red onion with Vinaigrette in large plastic container. Place lettuce in resealable plastic bag. Toss lettuce with tofu mixture just before serving.

Nutrition Information: 

Calories: 
351
Protein: 
10 g
Total Fat: 
23 g
Saturated Fat: 
2 g
Carbohydrates: 
27 g
Cholesterol: 
0 mg
Sodium: 
379 mg
Fiber: 
4 g
Sugar: 
13 g
Yield: 
Serves 6

Comments on this Recipe

This was a perfect dish to take on a picnic. I served it later as well, rolled up in the Romaine lettuce leaf. So tasty! The crisp romaine and warm barbecue salad are just terrific!