Jewish Journal


April 22, 2013

BBQ Tofu Salad



Photo by KaliMcCabe

My meat loving-iron pumping brothers often refer to tofu as “hippie food”. I guess I can’t argue that going to a steakhouse and ordering a bone-in Tofu filet would be rather anti-climactic, however, there are plenty of ways to prepare tofu that are easy, healthy, great tasting, and satisfying even to “real men”.

Health benefits of tofu: Tofu is an excellent source of protein, minus the fat and dense calories of meat. Tofu has been found to be a great source of calcium, vitamin E, as well as indications of lowering cholesterol and risk of certain cancers. (Not all tofu is made the same. Check the label of the tofu you buy to make sure it has calcium.)

So here it is: a male tested, well balanced, irresistible and vegetarian main salad.

BBQ Tofu Salad

1 package, House Foods Medium Firm Tofu (you can find this at Whole Foods and most grocery stores)

1 head Romain lettuce, finely chopped

2 Red Peppers, grilled

1 Onion, grilled and sliced

1 Corn on the cob, grilled

2 Zucchinis, grilled

15 Cherry tomatos, halved

1/2 Jicama, thinly sliced

3 Persian Cucumbers, chopped

2 Green scallions, chopped

1 Avocado, diced

3/4 cup Gradma Koyotes BBQ sauce, or another brand with no sugar (Whole Foods)

Spices: garlic powder, sea salt, pepper, dried basil, dried oregano, cayenne pepper Olive oil for grilling

1. Place chopped lettuce, jicama, cucumbers, avocado, scallions, and tomato in the bowl with the grilled vegetables

2. To make the grilled vegetables: Brush the peppers, onions, zucchini, and corn with olive oil. Sprinkle with salt, pepper, basil, cayenne, and oregano. Grill over a medium high flame until the vegetables are charred. (You can also bake the vegetables in a 425 degree oven for about 45 minutes or until browned). Chop all the grilled vegetables and cut the corn kernels off the cob. Mix in with raw chopped vegetables.

3. For the tofu: Either on tin foil on the grill or a stovetop pan over medium heat,, dice the tofu with the BBQ sauce. Allow to cook for about 10 minutes until heated through and the BBQ sauce has a chance to seep into the cubes of tofu.

4. Mix up the salad. Plate. Top with tofu and any extra BBQ sauce. The olive oil from the grilled vegetables and the extra BBQ sauce will create enough flavor and texture that you won’t need any extra dressing.


Arielle is a proponent of happy and fullfilled living through great and healthy food.  Get more recipes or become a client and make a change in your life with easy, health focused cooking classes and wellness coaching at www.relishlifela.com

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