Warm Romaine Salad topped with BBQ Baked Tofu and creamy, homemade Tahini Ranch Dressing is a healthy-yet-hearty meal.
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Warm Romaine Salad with BBQ Tofu & Tahini Ranch

This Warm Romaine Salad topped with BBQ Baked Tofu and creamy, homemade Tahini Ranch Dressing is a healthy-yet-hearty meal.
Servings 4
Author Becky Striepe

Ingredients

For the Baked BBQ Tofu

  • 1 block extra firm tofu pressed and cut into 1/2" cubes
  • 1 1/2 cups vegan BBQ sauce

For the Tahini Ranch

  • 3/4 cup tahini
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 cup water or more, as needed, to reach your desired consistency - How much you need will depend on the tahini you're using.
  • 1/3 cup lemon juice
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

For the Kale and Mushrooms

  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 cup chopped sweet onion
  • 4 ounces button mushrooms sliced
  • 1/4 teaspoon sea salt
  • 2 packed cups chopped kale

For the Warm Romaine Salad

  • 8 cup chopped Romaine lettuce
  • 2 cups shredded carrots
  • 1/2 cup chopped green onion

Instructions

Make the Baked BBQ Tofu

  • Preheat the oven to 400F.
  • Pour 1/2 cup of the BBQ sauce into the bottom of an 8x8" glass pan. Arrange the tofu cubes in a single layer, then top with the remaining BBQ sauce. Bake for 40 minutes.

Make the Tahini Ranch

  • Combine all of the Tahini Ranch ingredients in your blender, and puree until smooth.

Make the Kale and Mushrooms

  • Heat the olive oil in a large pan on medium-high heat. Add the garlic, onion, mushrooms, and salt, and cook, stirring, until the onion turns translucent and the mushrooms soften, about 5 minutes.
  • Add the kale to the pan and cook for another few minutes, until it wilts and turns a beautiful bright green. If the pan is getting dry at this point, you can add 1-2 tablespoons of water. Whether you need the water or not will depend on your pan.

Make Your Warm Romaine Salad

  • Divide the Romaine and carrots between four bowls. Spoon on the Kale and Mushrooms, then the Baked BBQ Tofu and a little bit of the extra warm BBQ sauce from the pan. Drizzle on the Tahini Ranch, then top each bowl off with 2 tablespoons of chopped green onion. Serve immediately.

Notes

If you can't find tahini or just don't want to use it, you can substitute Cashew Ranch or even store-bought vegan ranch dressing for the Tahini Ranch Dressing.

Nutrition

Calories: 645kcal
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Vegan