1400 700 vegan bbqtofu rainbow salads with bbq tofu   blood orange balsamic hero 1

Rainbow Salads

with BBQ Tofu & Blood Orange Balsamic Vinaigrette

dinner

Fruit Leafy Greens Root Vegetables Tofu Dinner Salad High-Protein Nut-Free Seasonal Menu Spring Recipes Quick and Easy Comfort Foods Summer Recipes <600 Calories Winter Recipes Fusion
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
590
FAT
28g
CARBOHYDRATES
60g
PROTEIN
30g

MAIN INGREDIENTS

  1. 1 blood orange
  2. 1 garlic clove
  3. 1 tsp Dijon mustard
  4. 3 tbsp balsamic vinegar
  5. ½ cup corn kernels
  6. 2 carrots
  7. 1 cucumber
  8. 1 avocado
  9. 15.5 oz Nasoya® Organic Extra Firm Tofu
  10. ¼ cup Bali BBQ sauce
  11. 4 oz Arcadian greens
  12. 2 tbsp crispy onions
  13. 2 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Prepare the blood orange balsamic

Peel and halve the orange. Peel the garlic and add it to a blender, along with just half of the blood orange, Dijon mustard, just 2 tbsp balsamic vinegar, 2 tbsp (4 tbsp) olive oil, and a pinch of salt and pepper. Blend blood orange balsamic until smooth.

2
Prepare the vegetables

Place a large skillet over medium-high heat. Once hot, add the corn and cook until brown and crispy, about 3 to 4 minutes. Transfer the crispy corn to a plate. Peel the carrots and continue to peel lengthwise to create ribbons. Dice the remaining orange. Thinly slice the cucumber. Halve the avocado, remove the pit, and dice the flesh.

3
Cook the BBQ tofu

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt and cook, tossing occasionally, until browned in places, about 5 to 6 minutes. Add the BBQ sauce and remaining balsamic vinegar to the tofu, and cook until sticky and browned, about 2 to 3 minutes.

4
Toss the salad

In a large bowl, combine the carrot ribbons, greens, and just half of the blood orange balsamic and toss.

5
Serve

Divide the salad between large bowls. Top with diced orange, charred corn, sliced cucumber, diced avocado, and BBQ tofu. Drizzle rainbow salads with remaining blood orange balsamic and top with crispy onions. Enjoy!