This Smoky BBQ Ranch Tofu Pasta Salad is the perfect farewell to summer and a fantastic meal prep option for back-to-school season. It's loaded with wholesome veggies such as cucumbers, corn, bell peppers, red onions, green onions, and spinach, all combined with flavorful barbecue tofu and a tangy r...
Bring a pot of water to a boil. Salt the water and add pasta. Cook according to package instructions. Once the pasta is done, strain and allow to cool for 5 minutes.
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While the pasta is cooking, coat a medium to large nonstick frypan with spray oil. Add the cubed tofu and BBQ seasoning. Cook the tofu over medium heat for about 10 minutes, flipping occasionally, until golden and crispy on most sides.
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In a separate pan, add a touch of spray oil and the thawed frozen corn. Cook over medium heat for about 5 minutes, until slightly charred and browned on some pieces.
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Once the tofu is done cooking, turn off the heat, add 2 tablespoons of BBQ sauce and toss to coat.
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In a large bowl, combine the cooked pasta, tofu, red onion, corn, green onion, cucumber, bell pepper, remaining 2 tablespoons BBQ sauce, vegan ranch dressing, and water. Mix well to combine.
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Add additional seasonings, such as garlic powder or more BBQ seasoning, if desired.
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Enjoy the salad immediately or let it sit in the fridge until ready to eat. The salad serves 4 as a main course or 6 to 8 as a side dish.