Pour ½ 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 while the tofu bakes.
Combine all of the tahini ranch ingredients in your blender, and puree until smooth.
Assemble the BBQ tofu salad.
Divide the lettuce between your bowls. Top each bowl with ¼ of the corn, beans, tomato, avocado, and BBQ baked tofu. Drizzle on the tahini ranch, then top each bowl off with tortilla chips and 2 tablespoons of chopped onion. Serve immediately.
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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.Leftover veggies will keep for 2 to 3 days in the refrigerator; the tofu will keep for 4 to 5 days. The tahini ranch keeps for about a week in the fridge. You can store all of the veggies mixed together, but keep the tofu and dressing separate, if possible, so the lettuce won't get mushy. Assemble the salad just before serving. You can warm the BBQ tofu before serving or serve it cold.Feel free to mix up the veggies, if you like! You can add other veggies, like chopped carrots, broccoli, or cucumber. And you can omit any veggies that don't appeal to you. Pinto beans will also work in place of black beans, if you prefer.