Chipotle BBQ Tofu Salad with Black Beans and Honey-Mustard Vinaigrette
What makes this salad so cool? Maybe it’s the crispy cucumber or the juicy tomatoes. Or maybe it’s the plant-based twist on BBQ chicken salad. Either way, this Southwestern-inspired dish has it...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Mixing bowl
- Spatula
Ingredients
- 10 ounces Hodo organic firm tofu
- Sunbasket BBQ sauce (tomato paste - apple cider vinegar - maple syrup - molasses - coconut aminos - garlic - kosher salt - black pepper)
- 1 organic romaine heart or other lettuce
- 1 13.4 ounce carton cooked black beans
- 1 organic cucumber
- ¼ pound organic grape or cherry tomatoes
- 3 tablespoons dry-roasted pumpkin seeds
- 1 tablespoon gluten-free tamari
- Sunbasket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
- ¼ cup grated cheddar
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