BBQ Tofu Wedge Salad


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!

Serves: 4-6

-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.

Asian Cucumber Salad



This salad is nice and crunchy and packed full of flavor. Hoisin sauce is a thick, pungent sauce that is typically used in Chinese cuisine. It’s typically made from soy sauce, black bean paste, and sweeteners. If you do not have this sauce and don’t want to purchase it, just whisk together soy sauce (gluten free if you choose), and honey. It won’t taste EXACTLY the same but it will be close enough. I didn’t have them in my kitchen, but you can sprinkle sesame seeds on top of the salad when you serve it for a nice presentation! 🙂 Enjoy! xx

Yield: ~3 cups of salad

-2 large cucumbers, washed & sliced VERY thinly

-1/2 red bell pepper, minced

-1 tsp fresh ginger, minced

-1 glove garlic, minced

-1 large handful of cilantro, chopped finely

-2 tablespoons Hoisin sauce (or 2 tablespoons soy sauce & one tablespoon honey if you don’t have hoisin)

-1/3 cup rice wine vinegar

-1/4 cup sesame oil

-1 tablespoon sugar

In a large bowl, whisk together the Hoisin sauce (or soy sauce mixture), rice wine vinegar, sesame oil, and sugar. Add the ginger, garlic, and cilantro and stir well, then add your vegetables (the cucumber and the red bell pepper). I would let the salad sit for about 30 minutes before serving, so that all of the flavors can soak into the cucumber!