11/22/2019 Workweek Lunch

Easy Vegan No-Reheat BBQ Tofu Salad

Servings Prep Time Cook Time

3 SALADS 15 MINS 35 MINS

Ingredients
14 oz package of rm tofu drained and chopped into cubes
1 TSBP olive oil
1 tsp paprika
1 tsp oregano
2 tsp cumin
2 tsp garlic powder or onion powder
salt and pepper to taste be generous
1 romaine lettuce one head, washed (can also use pre-cut lettuce)
15 oz can of black beans rinsed and drained
15 oz can of corn rinsed and drained
1 cup cherry tomatoes halved (add more if you want!)
1 jalapeno seeded and sliced (optional)
1 cup cilantro (cilantro for garnish)

Instructions

1. Preheat your oven to 400 F.

2. Place the chopped tofu in a bowl. Add the oil, paprika, oregano, cumin, garlic powder, salt and
pepper to the bowl and gently toss the tofu in the seasoning with a spoon. It’s ok if it crumbles a
little! Make sure the cubes are well covered (you can always use your hands).

3. Spray a baking sheet with cooking spray and spread the tofu out on it. Bake for 20-30 minutes,
ipping halfway. When the tofu is done, remove it from the pan and let it cool for 10 minutes.

4. While the tofu bakes. chop the lettuce for the salad (size of the pieces is up to you) and place it in a
large bowl. Add the rinsed black beans, corn, tomatoes and jalapeno if using and a little salt and
pepper to the bowl and toss gently with a fork.

5. To assemble: Divide the salad between three or four meal prep containers. Top with the baked tofu
and cilantro, if using.

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