BBQ Tofu Salad

When I'm busy and don't have much time to cook, it's always easy to give up and just have a bowl of cereal. That's why I like to keep a few recipes that make an easy and nutritious weekday meal. For this recipe I've used Trader Joe's Sriracha Roasted Garlic BBQ Sauce. It's divine! But any regular BBQ sauce will do the job. If your local grocery store carries baked tofu, try it. It's delicious and savory. I can seriously eat the whole package raw.

Serves 4

• 1 14-oz package extra firm tofu (or baked tofu!) 
• 2/3 cup BBQ sauce
• 1 1/2 cups corn, canned or thawed 
• 2 cups black beans, drained and rinsed
• 4 cups Romaine lettuce, chopped
• 1 large English cucumber, sliced 
• 1 cup tomatoes, chopped
• Thousand Island dressing 

1. If you're using regular extra firm tofu, slice the tofu block lengthwise and drain the excess liquid by placing the first slice on a piece of paper towel, covering it with another piece of papertowel, and gently applying pressure with your hands. Repeat with the second slice. Cut tofu into 1-inch cubes. Place the tofu in a small bowl and pour the BBQ sauce over it. Let it marinade while you're chopping the rest of the vegetables. (If you're using baked tofu, you don't need to drain it. Just cut it into 1-inch pieces and marinade in the BBQ sauce).

2. Warm up the corn and black beans in the microwave. You can skip this step if you like them at room temperature. In individual plates, combine the corn, black beans, lettuce, cucumbers, and tomatoes.

3. Heat a skillet on medium. Add the marinated tofu with the sauce to the skillet. Cook for 7 minutes or until the tofu heats through.

4. Divide the tofu between 4 places. Serve with the Thousand Island dressing on the side. Enjoy!