BBQ Tofu Fiesta Salad with Tangy Lime-Cream Dressing Recipe | ChefDeHome.com (2024)

American Salads Mexican

Sharing with you a scrumptious vegetarian tofu salad with tofu smothered in sweet and spicy sauce, hearty beans, crunchy bell peppers, creamy avocado, sweet peach, and cooling lime-cream bbq dressing! Even describing it makes my mouth-water! yumm!!

I'm sure you thinking, she is here again with one more salad! :) Well, I can't help it friends! If a few days go without salad... I don't feel good! I love combining fresh, sweet, spicy, and creamy flavors into a balanced salad. And this is season to get outdoors... cook with friends and family.... some bbq ... drinks.... and all fresh colors of spring in salad bowl! Isn't it? then how can I be sharing anything else?!

One little secret, I have a barometer which measures, how are we (my family) eating these days?! You want to know what it is? Well... well... when I look at homepage of my blog and see lots of greens, it means we are doing good! And when it is too brown and buttery, means time for few fresh and fiesta foods! Please ignore this barometer, it is just me and my crazy thinking.

Back to my salad! Every home has few vegetarians or a few guests who are vegetarian. This vegetarian salad is perfect to offer a filling and satisfying meal to your vegetarian guests. Also, it is great to include some healthy portion of vegetables in your meat-eater's diet. Ya ya, all those who just want bbq and nothing else! This salad is hearty enough to handle bbq meat instead of tofu. So, go ahead, replace tofu with cubed bbq/grilled chicken for meat-lover's salad.

Monday has always been very busy for me. I often grab a easiest recipe to share with you all and this one is no different. Neither it was difficult to make nor did I spend much time in posting it. I spent whole weekend looking through my pile of pictures to find a set of pictures for my blogging post and it just drained all energy out of me. Tutorial posts can be so difficult sometime. I feel a huge responsibility when I share a tutorial post.... responsibility towards my readers.... so whenever I'm writing a tutorial post.... day gets so so busy! But not for my easy-peezy salad posts! These are always fun to share with you!

I hope you enjoy peek at my fiesta salad. This salad has good serving of vegetarian protein, but is not vegan due to lime-cream dressing. However, it is sure Gluten Free and Nut-Free. I hope you will enjoy eating it as much I did!

Happy Monday to you all!

Have a great day!

Savita

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Ingredients

BBQ Tofu

1 tbsp BBQ Sauce (use your favorite brand of BBQ sauce)

1/2 lbs Tofu (firm)

1/4 Salt

1/4 tsp Smoked Red Pepper

Oil Spray (to coat non-stick pan or use 1 tbsp oil in regular pan)

Lime-Cream BBQ Dressing

2 tbsp Water

1 tbsp BBQ Sauce

4 tbsp Sour Cream

1/4 tsp Salt (adjust per taste)

2 tbsp Lime (lime juice)

Salad

1 Avocado (sliced into long wedges)

1 Cup Kidney Beans (8oz can of red or black beans)

1 Peach (optional, you can also use cucumber/mango/pineapple)

1 Cup Baby Romaine (or spicy green mix)

1/2 Cup Roasted Corn (roasted giant Mexican corn for crunch)

2-3 tbsp Cilantro (torn leaves for garnish)

1 Red Bell Pepper (small diced)

2 Tomatoes (deseeded. small diced)

Smart Swap: If not vegetarian, you can use white-meat chicken for same salad.

Directions

• 1.To make dressing, in a small bowl, add bbq sauce, lime juice, sour cream, water. Whisk to make dressing smooth and creamy. If dressing appears thick, add 1-2 tablespoon more water. Taste and adjust salt. Set aside.
• 2.To cook BBQ Tofu, dice and paper dry tofu, also heat a non-stick pan and coat with oil spray. Sprinkle tofu with some salt and smoked pepper, and then saute for 8-10 minutes or until tofu is little crispy from all sides.
• 3.Remove BBQ tofu in a medium bowl. Add 1 tablespoon bbq sauce (or more if you prefer more saucy). Gently toss to coat tofu with sauce and set aside.
• 4.To assemble salad, in a large salad bowl, add romaine greens, top with rinsed kidney beans, bell pepper, tomato, peach, and tofu in layers. Slice avocado, place in a bowl, add lime juice to coat avocado slices. This will prevent quick browning..
• 5.Top salad with avocado slices and roasted giant corn. Garnish with cilantro leaves and drizzle cream-lime bbq dressing. Serve and enjoy!!

Savita's Notes:

Salad can be doubled or tripled easily. So go ahead and make for a bigger group any day!

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Hi, I’m Savita!
Blogger behind Chef De Home. (...about me)