Wednesday, February 11, 2015

Vegan BBQ Tofu Santa Fe Salad

BBQ tofu salad with black beans, corn, tomatoes, baked chili tortilla strips avocado, BBQ sauce, and vegan ranch dressing.

For the strips, preheat oven to 450 degrees F. Thinly slice 2 corn tortillas into strips. Toss with a tablespoon of olive oil and 1/4 teaspoon chili powder. Bake for 5 to 7 minutes till lightly browned. Let cool. 

For the tofu, I used organic non-GMO extra firm tofu, cubed, and seared in a little olive oil. Then tossed with a vegan BBQ sauce that I got from Whole Foods. 

I tossed together the blackbeans, diced tomatoes, and corn. Then placed them over some greens. Finish off with a pile of the tortilla strips and a good drizzle of BBQ sauce and ranch.

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