Oven Baked BBQ Tofu over Kale Salad

I’m not sure if it’s my southern roots, but I love the taste of BBQ sauce. All of those different ingredients blend into something finger licking good. For this Oven Baked BBQ Tofu over Kale Salad you can certainly make your own BBQ sauce, but I’ve taken the easier route by using a store-bought sauce. And yes there are a few healthier/organic brands out there if you prefer.

Now, I don’t know about you, but when I eat tofu, I prefer it to be firm and kind of crispy. And what’s great about this recipe is that even though the tofu is baked in the oven, it’s still is kind of crispy. I’ve paired the BBQ tofu with fresh corn that I boiled and cut off the cob (I typically grill it in the warmer months), avocado, and a kale salad that I like to make often. There are so many possibilities.

I’ve also served this tofu with veggies for a Sunday meal or on top of a Vegetarian Ranch Cobb Salad which is good as well.

Similar to my cookbook, you can freestyle this salad and make it your own in many different ways. Here’s a few ways to freestyle this recipe:

• use another source of protein such as sautéed shrimp or tempeh instead of tofu
• use cotija cheese or even a shredded cheese like queso quesadilla or Monterey Jack instead of nutritional yeast
• use some of my other delicious salad dressing such as this Charred Scallion and Cilantro Dressing or this Chipotle Ranch Dressing instead of my nutritional yeast and olive oil mixture

Here are some other additions and ideas to consider:

• add pinto beans or black beans
• add roasted sweet potatoes
• add tomatoes
• add raw or roasted bell peppers
• add 1/2 cup of cooked quinoa or your favorite grain

Are there ways to veganize this recipe??? Yes! To make this salad vegan, simply use vegan mayonnaise and ensure that your BBQ sauce is vegan friendly.

Looking for other great salad ideas? Give these delicious recipes a try! 

• Spicy Cashew Kale Salad
• Sun-Dried Tomato Pesto Pasta Salad
• BBQ Salmon Chopped Salad
• Southwestern Kale Salad

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Oven Baked BBQ Tofu over Kale Salad. The full printable recipe is below. Enjoy!

Get the Recipe: Oven Baked BBQ Tofu over Kale Salad

Yield: 2 people

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

I’m not sure if it’s my southern roots, but I love the taste of BBQ sauce. All of those different ingredients blend into something finger licking good. For this Oven Baked BBQ Tofu over Kale Salad you can certainly make your own BBQ sauce, but I’ve taken the easier route by using a store bought sauce. And yes there are a few healthier/organic brands out there if you prefer.

5 from 3 reviews

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Ingredients

For the tofu:

• 14 ounces tofu, extra firm, That has been pressed to release the excess moisture. Cut into 1 inch squares after the tofu has been pressed.
• ½ cup BBQ, your favorite kind ( I prefer a Hickory Smoked or Brown Sugar flavor.)
• cooking spray, vegetable or olive oil

For the salad:

• 1 ear corn, shucked and cleaned
• 1 bunch kale, thinly sliced (about 5 to 6 cups)
• ¼ cup carrots, shredded
• a good drizzle olive oil, extra-virgin
• 2 to 3 tablespoons nutritional yeast, start with 2 and then add more if needed
• 1 tablespoon mayonnaise, or vegan mayonnaise
• 1 teaspoon garlic, minced
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup, pure grade A
• ¾ teaspoon smoked paprika
• salt and pepper, to taste
• ½ medium avocado, diced

Instructions

Bake the tofu:

• Preheat oven to 400 degrees. Line a sheet pan with aluminum foil and give it a good spray of oil. Place tofu onto baking sheet evenly and give them a spray with the oil as well. Feel free to sprinkle them with a little salt and pepper if you’d like. Bake them for 15 minutes on the middle rack in the oven. Pull sheet out of oven and carefully flip each piece of tofu over using a set of tongs. Place them back into the oven and bake for an additional 15 minutes, until golden in color.
• Transfer the tofu into a medium bowl with your BBQ. Gently give them a stir to ensure all pieces are coated with sauce. Transfer the tofu back onto the sheet pan evenly. Bake for 5 to 10 minutes more and then place them under your broiler on high for 2 to 3 minutes. (This step is not a must but I like to do this to get a slight char on them like I cooked them on the grill. Watch them closely because you don’t want to burn them.) Remove from oven and set to the side to cool a little.

Make the corn:

• Meanwhile, in a large pot, fill half way with water and boil corn for about 10 minutes over medium-high heat. Once done, remove the corn and carefully cut the corn in strips off the cob. Place in a small bowl and set to the side.

Make the salad:

• Combine the kale and carrots in a large bowl and then give it a good drizzle with olive oil. Gently massage the olive oil in with the mixture with clean hands. Add in the nutritional yeast, mayonnaise, garlic, dijon mustard, maple syrup, smoked paprika and mix well using a silicone spatula or a clean hand (this is more thorough 🙂 ). Taste and add salt and pepper to taste.
• Serve the salad in bowls and top with corn, avocado and then the BBQ tofu. Enjoy!

Calories: 533kcal, Carbohydrates: 58g, Protein: 27g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 867mg, Potassium: 970mg, Fiber: 12g, Sugar: 30g, Vitamin A: 9893IU, Vitamin C: 70mg, Calcium: 460mg, Iron: 5mg