BBQ Tofu Salad

Spoiler alert, I don’t own a bbq. I know, I know, for shame but...

I’ve been living in Toronto for 27 years and up to 3 years ago I was living in apartments so a bbq has never been available. Since going vegan I was like, will I ever own one? The answer to that is YES. Once the mister and I build our dream home out of the city we will own one. Who wants to turn the oven on in the summer? As I type this the weather is gorgeous, sunny and warm AND the mister just turned on the oven to 500 to make sourdough. Could we do that on a bbq? I Think the answer is yes. Plus the good old barby is perfect for when his carnivore son comes to visit as well as anyone else who wants to cook meat. I won’t let meat or fish be prepared in my home so the bbq is the natural solution. ANYHOOOOO, this post is about a salad so let’s get cracking.

Do salads need a recipe? Doesn’t one just throw random bits and bobs into a bowl and call it a day? Oftentimes the answer is yes, but SOMETIMES it’s nice to follow along and be told what to throw in a bowl. I made a pledge to you all that I would come up with creative ways to eat salad this summer and I want to keep my word. I have a checklist in mind when creating a salad. Especially when it’s the only thing we are eating. It needs to have protein, fat and fibre. It needs to be a complete meal so that we aren’t starving an hour later. Salads get a bad rap. Non-vegans think we are over here eating carrot sticks and iceberg lettuce but we all know that just isn’t true. This here salad proves that.

BBQ Tofu Recipe

BBQ Tofu Salad

Teri-Ann Carty
Who said you can't have BBQ Tofu without a BBQ??
Prep Time 10 mins
Cook Time 35 mins
Servings 2


  • oven
  • stove


Salad Ingredients

  • 8-10 cups mixed lettuces
  • 1 yellow flesh potato (cubed skin on)
  • 1 tbsp olive oil
  • 1 radish (thinly sliced)
  • 1 block bbq tofu (link for BBQ Tofu recipe in notes)
  • ½ cucumber (thinly sliced)
  • ½ avocado (diced)
  • ½ cup Microgreens
  • 2-3 tbsp apple cider vinaigrette
  • Sea salt and cracked pepper

Apple Cider Vinaigrette Ingredients

  • 1 clove garlic (finely minced or grated)
  • ¼ cup apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • ½ small lemon juiced
  • ¼-½ cup olive oil
  • pinch sea salt and cracked pepper


Salad Method

  • Preheat the oven to 425.
  • Wash and cube the potato. Place into a small pot and cover with water. Throw in a pinch of salt. Bring potatoes to a boil, reduce the heat slightly and allow to bubble away for 5 -6 minutes or until just fork tender. Drain potato and toss into a bowl.
  • Drizzle with 1 tbsp olive oil and sprinkle with sea salt and cracked pepper. Spread onto a baking sheet and place in the oven to roast for 20 -25 minutes. I do this at the same time as roasting my tofu. The timing is perfect for both the potatoes and the tofu.
  • While potatoes and tofu are roasting, place salad greens into a large serving bowl and scatter with micro greens.
  • Once tofu and potatoes are cooked allow them to cool slightly so as to not wilt the greens underneath.
  • Scatter avocado, radish and cucumber on top.
  • Drizzle with vinaigrette and season with salt and cracked pepper.

Vinaigrette Method

  • Throw everything into a small jar, seal tightly with a lid and shake vigorously. Keeps for weeks in the fridge.
Keyword bbq, bbq tofu, dinner, entre, fresh, lunch, main, salad, spring, summer

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