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Enjoy a colorful and hearty oil-free BBQ Tofu Fiesta Salad with Lime-Cashew Cream—packed with bold flavors, plant-based protein, and fresh veggies.
If you’re craving a salad that actually feels like a full meal, this BBQ Tofu Fiesta Salad is a great choice.
It’s got smoky baked tofu, sweet corn, crunchy peppers, creamy avocado, and a tangy lime-cashew dressing that brings everything together.
I first made it on one of those days when I just wanted to use up what I had in the fridge. It turned out so good that it quickly became a go-to in our house.
It’s colorful, filling, oil-free, and simple to assemble. Just bake the tofu, blend the dressing, and prep your veggies, and you’re all set with a fresh, satisfying meal that works any day of the week.
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This Recipe is vegan and:
- Dairy-Free
- Egg-Free
- Gluten-Free
- Oil-Free
- Refined Sugar-Free
- Soy-Free (if using soy-free tofu)
- Nut-Free Option Available (see below)
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This isn’t just salad—it’s a balanced, nutrient-rich meal. You’ve got:
💪 Plant protein from tofu and black beans
🌽 Fiber and antioxidants from corn and veggies
🥑 Healthy fats from avocado
🌿 A creamy, dreamy dressing without a drop of oil or dairy
It’s perfect for meal prep, post-workout meals, or just making your taste buds happy without sabotaging your goals.
HOW TO PREPARE THIS BBQ TOFU FIESTA SALAD
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
This beginner-friendly recipe uses easy-to-find ingredients. You’ll press and bake the tofu, blend a zippy lime-cashew dressing, prep the fresh veggies, and assemble a bowl that could star on any lunch menu.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Mixing Bowls – For tossing veggies and tofu.
- Blender – To make that creamy dressing.
- Baking sheet – To get the tofu perfectly crisp.
- Knife + cutting board – For all the chopping.
- Spatula – For flipping the tofu with flair.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
BBQ Tofu:
- Extra-firm tofu – It gets crispy and soaks up all the BBQ goodness.
- WFPB-friendly BBQ sauce – Check that it’s oil-free and refined sugar-free.
Salad Base:
- Mixed greens or romaine – Your crunchy foundation.
- Black beans – For protein and fiber.
- Corn – Adds natural sweetness and crunch.
- Bell peppers – Bring color and a refreshing bite.
- Avocado – A Creamy contrast to the smoky tofu.
- Red onion – For a bit of zing and extra depth.
- Cilantro – Optional, but it makes everything pop.
Lime-Cashew Cream Dressing:
- Raw cashews – The base of our dreamy dressing. To make it nut-free, you can use yogurt or silken tofu.
- Fresh lime juice + zest – Bright and zesty.
- Garlic – Adds punch and warmth.
- Maple syrup – Just a touch for balance.
- Salt – Optional, but helps bring out flavor.
- Water – To thin the dressing to your liking.
DIRECTIONS
To prepare this recipe, follow these steps:
Preheat oven to 400°F (200°C), toss tofu cubes with BBQ sauce, and bake for 25 minutes, flipping halfway.
Blend soaked cashews, lime juice/zest, garlic, maple syrup, salt, and water until smooth and creamy.
Rinse and prep salad ingredients: beans, corn, bell pepper, avocado, onion, and cilantro.
Layer greens, veggies, beans, and avocado in bowls or a large salad dish.
Top with BBQ tofu, drizzle with lime-cashew dressing, and serve with extra cilantro if desired.
RECIPE TIPS & VARIATIONS
🌰 Nut-Free? Use silken tofu or white beans instead of cashews for the dressing.
🌽 Frozen Corn Hack: Just run it under warm water to thaw instantly.
🥬 Meal Prep Tip: Store the dressing and tofu separately and assemble when ready to eat.
🌶️ Make It Spicy: Add jalapeño slices or a dash of hot sauce to the dressing.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! Bake the tofu and blend the dressing in advance. Assemble the salad fresh for the best texture.
How do I store leftovers?
Store components separately in airtight containers. The tofu stays good for up to 4 days in the fridge.
Can I freeze the tofu or dressing?
The tofu can be frozen after baking, though the texture changes slightly. The cashew dressing is best fresh, but can be frozen if needed.
MORE DELICIOUS SALAD RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
BBQ TOFU FIESTA SALAD: EASY & FLAVORFUL
Equipment
- 2 mixing bowl
- 1 Blender
- 1 Baking sheet
Ingredients
BBQ Tofu:
- 1 block extra-firm tofu (14 oz / 400 g extra-firm tofu, pressed and cubed)
- 1/3 cup BBQ sauce (80 ml WFPB-friendly)
Salad:
- 5 oz mixed greens (140 g mixed greens or chopped romaine)
- 1 cup black beans (170 g black beans, drained and rinsed)
- 1 cup corn kernels (165 g)
- bell peppers (I like to use different colors, diced)
- 1 avocado (diced)
- 1/4 cup red onion (30 g red onion, thinly sliced)
- 2 tbsp cilantro (optional, chopped)
Lime-Cashew Cream Dressing:
- 1/2 cup raw cashews (75 g raw cashews, soaked)
- 1/4 cup water (60 ml)
- Juice of 2 limes
- Zest of 1 lime
- 1 garlic clove
- 1 tsp maple syrup
- 1/4 tsp salt (optional)
Instructions
- Bake the Tofu – Preheat the oven to 400°F (200°C), toss the cubed tofu with BBQ sauce, and bake on a parchment-lined sheet for 25 minutes, flipping halfway for even crispiness.
- Make the Dressing – Blend soaked cashews, lime juice and zest, water, garlic, maple syrup, and salt until super smooth. Add a bit more water if you prefer it thinner.
- Prep the Veggies – While the tofu bakes, rinse and drain the black beans, dice the bell pepper and avocado, thinly slice the red onion, and chop the cilantro if using.
- Assemble the Salad – In a large bowl or on a platter, layer the greens, black beans, corn, bell pepper, avocado, and red onion.
- Finish and Serve – Top with warm BBQ tofu, drizzle with the lime-cashew dressing, sprinkle with cilantro, and serve immediately. 🥗💚
Notes
- BBQ Sauce Tip: Use a BBQ sauce that aligns with whole-food plant-based (WFPB) guidelines—look for one that’s free from oil and refined sugar. If your sauce is a little thick, dilute it with 1–2 teaspoons of water before tossing with the tofu.
- Cashew Soaking Shortcut: Forgot to soak the cashews? Pour boiling water over them and let them sit for 15 minutes. Or microwave them in water for 2–3 minutes and let them sit a bit—it works in a pinch!
- Adjust the Dressing: If you love a thinner drizzle, add more water to the dressing, one tablespoon at a time, until it’s pourable but still creamy.
- Leftover: Store the leftover dressing in an airtight container in the fridge for up to 4 days. It also doubles as a great dip for raw veggies or a sauce for grain bowls.
- Custom Add-ins: Want to bulk it up? Add cooked quinoa, brown rice, or roasted sweet potatoes. Craving crunch? Toss in a few oil-free tortilla strips or toasted sunflower seeds.
- Kid-Friendly Version: Skip the red onion and offer the dressing on the side for dipping—a great way to introduce bold flavors gradually.
DID YOU MAKE THIS BBQ TOFU FIESTA SALAD?
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