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CPK Vegan Copycat! Chopped BBQ tofu salad with homemade bbq-ranch dressing! Taste just like the CPK version only much healthier!

Copycat CPK: BBQ Tofu Chopped Salad

  • Author: Alex
  • Yield: 4 1x
  • Category: Main, Salad
  • Cuisine: American

Description

Copycat California Pizza Kitchen Salad- made vegan! The Chopped BBQ Tofu Salad with homemade ranch-bbq dressing.


  • Author: Alex
  • Yield: 4 1x
  • Category: Main, Salad
  • Cuisine: American
  • Author: Alex
  • Yield: 4 1x
  • Category: Main, Salad
  • Cuisine: American
Scale

Ingredients

  • 8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work.
  • 4 medium tomatoes, chopped
  • 2 avocados, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 2 cups shredded carrots
  • 1 16 oz. package tofu, drained and pressed as described above
  • 1 cup BBQ sauce, DIVIDED
  • 1/2 cup mayo ( vegan mayo for dairy-free option)
  • 1/4 cup soymilk
  • 1/8 cup chopped parsley
  • 1 tsp. garlic powder
  • salt/pepper

Instructions

  1. Chop the pressed tofu into cubes. Place in a bowl and cover with 1/2 cup BBQ sauce. Toss to evenly coat. Marinade for at least 20 minutes.
  2. Make the dressing: whisk together the mayo, soymilk, chopped parsley, garlic powder, 3 tbsp. BBQ sauce and pinch salt/pepper.
  3. Preheat the oven to 400 degrees F. Remove the tofu cubes and place on a lightly greased baking sheet. Bake for 15 minutes. Remove, flip cubs and lightly brush with remaining BBQ sauce- you might not use it all. Place back in oven and cook for another 10-15 minutes.
  4. Assemble the salads: Either place all ingredients in a large bowl and toss together. Or, to serve individual salads (like photographed) place 2 cups lettuce, 1/2 avocado, 1/2 cup shredded carrots, 1/3 cup black beans, 1/4 cup corn and 1 chopped tomato on each plate. Serve with 1/4 of the tofu and drizzle with BBQ-ranch dressing.

Notes

This recipe makes 4 HUGE salads for hungry vegetable monsters like me and 6 normal size salads. The 16g of fiber and 20g of protein is analyzed using 5 servings per recipe.

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