I have been on a huge wedge salad kick. I have probably tried 6 different wedge salads from various restaurants this summer. I decided to try to make a healthier version of the wedge salads that you can get at a restaurant. They are usually doused in blue cheese dressing and come with bacon. While I always forego the bacon, I usually still get the creamy blue cheese dressing. However, the salad really doesn’t NEED it. I replaced a lot of the flavor from the dressing by only using the crumbly blue cheese, and pairing that tangy cheesy flavor with the sweet and crispy tofu. It works really well–and you won’t miss the bacon & dressing, I swear!
-1 medium sized head of iceberg lettuce
-16 oz. EXTRA firm tofu (I like to use this tofu brand because it stays the most firm and dry)
-1 medium tomato, diced
-1/2 cup-3/4 cup of crumbly blue cheese, depending on how much you like
-1/2 cup BBQ sauce (I used Sweet Baby Ray’s because it’s gluten free)
-1/3 cup vegetable oil
Preheat the oven to 400 degrees. Whisk together the BBQ sauce and vegetable oil. Cube the extra firm tofu and place into the mixing bowl with the BBQ sauce. Coat evenly and place the tofu onto a baking sheet. Cook for about 20 minutes until the BBQ sauce begins to caramelize. Remove from the oven and let the tofu cool for a few minutes while you’re arranging the wedges.
To cut the iceberg lettuce into wedges, I like to cut the head right in half, then cut each half into 3 equal parts. Arrange the wedges in a row on a serving platter. Then just top each wedge with an equal share of the diced tomato, crumbly blue cheese, and BBQ tofu.