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BBQ Tofu Fiesta Salad

BBQ TOFU FIESTA SALAD: EASY & FLAVORFUL

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Mexican-Inspired
Servings 4 servings

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.