¾cupwateror more, as needed, to reach your desired consistency - How much you need will depend on the tahini you're using.
⅓cuplemon juice
¾teaspoonsea salt
¼teaspoonblack pepper
For the Kale and Mushrooms
1tablespoonolive oil
1clovegarlicminced
½cupchopped sweet onion
4ouncesbutton mushroomssliced
¼teaspoonsea salt
2packed cupschopped kale
For the Warm Romaine Salad
8cupchopped Romaine lettuce
2cupsshredded carrots
½cupchopped green onion
Instructions
Make the Baked BBQ Tofu
Preheat the oven to 400F.
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
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.