BBQ Tofu Rainbow Summer Salad

Name: BBQ Tofu Rainbow Summer Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 x 220g block Cauldron Extra Firm Tofu; 2 tbsp cornflour; 1 tbsp oil; 3 tbsp vegan BBQ sauce; 2 medium sweet potatoes; 1 tbsp olive oil; 1 tsp dried thyme; 1⁄2 tsp salt; 1 tsp smoked paprika; 2 grilled corn on the cob, kernels only; 200g cherry tomatoes, quartered; 2 shredded carrots; 150g mixed salad greens; Fresh herbs of your choice (e.g., parsley, cilantro, mint); Salt & pepper to taste; 1/2 of each red, yellow, and orange bell pepper, chopped; 1/4 red cabbage, finely shredded; 1/2 cucumber, sliced; 1 avocado, diced; 3 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp maple syrup; 2 tsp vegan Dijon mustard; 20g fresh coriander; 10g fresh dill; Salt & pepper to taste

Fire up the… erm, air fryer. You don’t need a BBQ (or an umbrella) for this vegan BBQ Tofu Rainbow Summer Salad. The air fryer gives our Cauldron Extra Firm Tofu a delicious crunch, and the sauce makes it a BBQ tofu salad success. Whip up your own to take along to those summer barbies or just enjoy at home. Once you’ve tucked in to this rainbow salad, you’ll never eat just greens again!

Recipe by @romylondonuk.

Serves 4

50 mins

Easy

Vegan

A serving bowl full of BBQ Tofu Rainbow Summer Salad, a spoon and fork on a grassed background

Made with our Extra Firm Plant-Based Tofu

High in protein

Vegan

High in calcium

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Ingredients:

1 x 220g block Cauldron Extra Firm Tofu
2 tbsp cornflour
1 tbsp oil
3 tbsp vegan BBQ sauce
2 medium sweet potatoes
1 tbsp olive oil
1 tsp dried thyme
1⁄2 tsp salt
1 tsp smoked paprika
2 grilled corn on the cob, kernels only
200g cherry tomatoes, quartered
2 shredded carrots
150g mixed salad greens

Fresh herbs of your choice (e.g., parsley, cilantro, mint)
Salt & pepper to taste
1/2 of each red, yellow, and orange bell pepper, chopped
1/4 red cabbage, finely shredded
1/2 cucumber, sliced
1 avocado, diced

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp vegan Dijon mustard
20g fresh coriander
10g fresh dill
Salt & pepper to taste

Method:

Preheat your air fryer to 200°C
Tear the Cauldron Extra Firm Tofu into bite-sized pieces, toss in corn flour, and air-fry for 10-15 minutes until crispy
Coat the part air-fried tofu in the BBQ sauce and air-fry for another 5 minutes
Cut the sweet potatoes into wedges, drizzle with oil and sprinkle with salt, thyme and smoked paprika powder. Then air-fry until the edges are wonderfully caramelized
Combine the grilled sweetcorn kernels, cherry tomatoes, shredded carrots, salad greens, fresh herbs, bell peppers, red cabbage, cucumber, and avocado in a large bowl
Add the BBQ tofu and sweet potato wedges to the salad
For the dressing, whisk together all ingredients. Drizzle over the salad just before serving. Toss the salad to combine all the ingredients and serve

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