Sweetgreens But Better (AKA SGBB) BBQ Tofu Salad

The salad dressing in this photo is definitely on the skimpy side—rest assured, much more was used in real life. It’s time for me to get some larger dressing containers...

Introducing the Sproutwell twist on the Sweetgreen BBQ Chicken Salad—only better, because it’s made with fresh leafy greens from my own garden and a delicious tofu swap for the chicken.

The only cooking you’ll need to do is bake the tofu in BBQ sauce, which is a breeze while you’re chopping and assembling the other salad ingredients. The baked tofu has such a great texture, you won’t even miss the chicken.

The BBQ sauce had everyone in the house drooling as it filled the kitchen with that irresistible aroma. Note to self: this sauce needs to make its way onto more veggies ASAP!

ingredients

1. Chopped Romaine

2. Shredded Kale

3. Shredded Cabbage

4. Pickled Onions

5. Halved Cherry Tomatoes

6. Apple Chunks

7. BBQ Tofu (Use extra firm tofu)

8. Pita Chips

9. Green Goddess Dressing

10. BBQ Sauce

instructions

Start by draining your extra firm tofu for at least 30 minutes—this step is key for the perfect texture.

While the tofu is draining, slice a red onion thinly to make quick pickled onions. Toss the slices in a bowl with 2 tablespoons of red wine vinegar, give it a stir, and let it sit for 30 minutes to pickle.

Once the tofu is drained, preheat your oven to 400°F. Cut the tofu into chunks, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread the tofu on a baking tray and bake for 20 minutes, giving it a shake halfway through for even cooking.

When the tofu is golden, take it out of the oven, coat generously with BBQ sauce, and toss to evenly distribute. Pop it back in the oven for another 10-15 minutes to let the flavors meld.

While the tofu is finishing up, prep the rest of the salad. Chop all your ingredients and arrange them in groupings in a large bowl.

Top the salad with the hot, BBQ-glazed tofu and a handful of your favorite pita chips. Finish with a drizzle of Green Goddess Dressing and a touch more BBQ sauce for that extra kick.

Kristen shows how to make a version of the Sweetgreens BBQ Chicken Salad that uses tofu instead of chicken and garden greens.