Sweetgreens (But Better) BBQ Tofu Salad
A truly delectable medley of garden ingredients.
Introducing a Sproutwell twist on the Sweetgreen BBQ Chicken Salad, made with fresh ingredients from the garden and a delicious, climate-smart 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 really will not miss the chicken.
Serves: 2-4
ingredients
½ head of romaine
Large bunch of kale
½ red cabbage
1 red onion
8 ounces cherry tomatoes
1 apple
12 oz extra firm tofu
Pita chips
Green goddess dressing
BBQ sauce
instructions
Step 1
Start by draining your extra firm tofu for at least 30 minutes—this step is key for the perfect texture.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.