I have never had this salad or a similar one at CPK (California Pizza Kitchen). I always got pizza there! But, this salad is really good! The dressing was awesome! I layered everything in one big bowl and served from there. My kids ate the tofu but not the salad. I would make this again, but cook the tofu either longer or pan-fry it, maybe. It needed a little texture.
Copycat CPK: BBQ Tofu Chopped Salad
8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work.
4 medium tomatoes, chopped
2 avocados, chopped
1 can black beans, drained and rinsed
1 cup corn
2 cups shredded carrots
1 16 oz. package tofu, drained and pressed as described above
1 cup BBQ sauce, DIVIDED
½ cup mayo (vegan mayo for dairy-free option)
¼ cup soymilk
⅛ cup chopped parsley
1 tsp. garlic powder
Chop the pressed tofu into cubes. Place in a bowl and cover with ½ cup BBQ sauce. Toss to evenly coat. Marinade for at least 20 minutes.
Make the dressing: whisk together the mayo, soymilk, chopped parsley, garlic powder, 3 tbsp. BBQ sauce and pinch salt/pepper.
Preheat the oven to 400 degrees F. Remove the tofu cubes and place on a lightly greased baking sheet. Bake for 15 minutes. Remove, flip cubs and lightly brush with remaining BBQ sauce- you might not use it all. Place back in oven and cook for another 10-15 minutes.
Assemble the salads: Either place all ingredients in a large bowl and toss together. Or, to serve individual salads (like photographed) place 2 cups lettuce, ½ avocado, ½ cup shredded carrots, ⅓ cup black beans, ¼ cup corn and 1 chopped tomato on each plate. Serve with ¼ of the tofu and drizzle with BBQ-ranch dressing.