Copycat CPK: BBQ Tofu Chopped Salad
Copycat California Pizza Kitchen Salad- made vegan! The Chopped BBQ Tofu Salad with homemade ranch-bbq dressing.
Ingredients
- 8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work.
- 4 medium tomatoes, chopped
- 2 avocados, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn
- 2 cups shredded carrots
- 1 16 oz. package tofu, drained and pressed as described above
- 1 cup BBQ sauce, DIVIDED
- 1/2 cup mayo, vegan mayo for dairy-free option
- 1/4 cup soymilk
- 1/8 cup chopped parsley
- 1 tsp. garlic powder
- salt/pepper
Instructions
- Chop the pressed tofu into cubes. Place in a bowl and cover with 1/2 cup BBQ sauce. Toss to evenly coat. Marinade for at least 20 minutes.
- Make the dressing: whisk together the mayo, soymilk, chopped parsley, garlic powder, 3 tbsp. BBQ sauce and pinch salt/pepper.
- Preheat the oven to 400 degrees F. Remove the tofu cubes and place on a lightly greased baking sheet. Bake for 15 minutes. Remove, flip cubs and lightly brush with remaining BBQ sauce- you might not use it all. Place back in oven and cook for another 10-15 minutes.
- Assemble the salads: Either place all ingredients in a large bowl and toss together. Or, to serve individual salads (like photographed) place 2 cups lettuce, 1/2 avocado, 1/2 cup shredded carrots, 1/3 cup black beans, 1/4 cup corn and 1 chopped tomato on each plate. Serve with 1/4 of the tofu and drizzle with BBQ-ranch dressing.
Notes
This recipe makes 4 HUGE salads for hungry vegetable monsters like me and 6 normal size salads. The 16g of fiber and 20g of protein is analyzed using 5 servings per recipe.
Nutrition
Serving: 1servingCalories: 693kcalCarbohydrates: 66gProtein: 19gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 12mgSodium: 1001mgPotassium: 1489mgFiber: 15gSugar: 36gVitamin A: 13082IUVitamin C: 41mgCalcium: 273mgIron: 4mg