Print
BBQ Kale Tofu Salad

Ranch Kale Salad with BBQ Tofu

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: lunch, salad, healthy, vegan
  • Method: stove top, oven
  • Cuisine: American
  • Diet: Vegan

Description

A salad for BBQ lovers! Homemade ranch dressing tossed with kale, tomatoes, corn and avocado with chewy BBQ tofu nuggets. A must-try! Gluten-free and vegan.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: lunch, salad, healthy, vegan
  • Method: stove top, oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: lunch, salad, healthy, vegan
  • Method: stove top, oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

Ranch Dressing

  • 1/2 cup mayo of choice
  • 1/4 cup unsweetened soy milk (or milk of choice)
  • Handful of fresh parsley, finely chopped
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt and freshly ground pepper

For the Kale Salad:

  • 8–10 cups finely shredded/chopped kale leaves, stems removed*
  • 2 cups halved cherry tomatoes
  • 1 cup cooked corn kernels*
  • 1 batch BBQ Tofu
  • 1 cup canned white beans, drained and rinsed
    1/2 cup sliced cucumber
  • 1 large avocado, diced

Instructions

  1. Make the dressing: Whisk together the mayo, soy milk, parsley, dill, garlic powder and salt/pepper together. Season to taste, then set aside.
  2. Place the kale into a large bowl. Add 1/2 of the ranch dressing and massage into the kale leaves, using your hands to ensure that all the kale is coated.
  3. Add in the rest of the salad ingredients: tomatoes, corn, tofu, white beans and avocado. Toss to combine, then drizzle with more dressing. Season with more freshly ground pepper and salt, if needed.

Notes

*I prefer Tuscan kale for kale salads, but any kale works. To finely chop– I remove the stems and then lay the leaves on top of one another. Roll tightly, then finely chop into thin ribbons. Then chop again.
*For the corn kernels, I really like Trader Joe’s fire-roasted frozen corn kernels, which I quickly warm. Fresh corn kernels will also work, either raw or cooked.

Find it online: https://www.delishknowledge.com/ranch-kale-salad-with-bbq-tofu/

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge