#Vegan Recipe: BBQ Tofu Salad (Perfect leftover use!)

It all starts with Cross Country. It is upon us.

Starting tomorrow and continuing for the next two months, I will be traveling on an un-air conditioned yellow school bus to various invitational cross country meets in Southern California. Let me change that slightly to make you feel even sorrier for me. I will be traveling on that bus with 31 teenagers.

Actually I jest. I love my team and actually enjoy the bus ride (pillows are key!). This week our meet is at Cal Poly in Pomona, so we’re looking at a two hour drive. Add the actual races and the lunch stop in there, you’re saying goodbye to Saturday. Not to mention the bus leaves from the school at 5:00 am. Yes, you read that right.

That brings me, finally, to my point. I love coaching cross country but it is very time consuming. We have practice daily (except Sunday, thank goodness), the meet on Saturday, plus I have rosters to type, results to compile, etc. Of course, I have a full time job, and this whole blogging thing. Plus, you know, I like to exercise a bit here and there. I am fortunate that my husband is my co-coach, so at least we get to see each other during cross country season.

I am time challenged! There are not enough hours in the day. Something’s got to give!

What seems to give first is food preparation. Generally, I cook at home almost all the time. I do that for many reasons. I love to cook, it is obviously much healthier, restaurant food is expensive, plus the lack of vegan restaurants in my area discourages eating out.

Just because I’m busy, I don’t want to give up healthy eating. I am not and never will be organized enough to prepare a full week’s worth of dinners on Sunday. Plus, I’d be spending my only real day off in the kitchen. Instead, I think BIG. Instead of using my small bit of leftovers for lunch, I prepare enough food for at least two meals. Alan’s happy as long as there is one day in between the same dish. And I’m happy to have an easy meal to prepare (can you say “reheat?”)

The other way to think BIG is to use the leftovers to create an entirely different dish. Think of the variations on leftover Thanksgiving turkey. That is what I did for this BBQ Tofu Salad. The other night, I prepared the barbecued tofu (I should say BBQ-style because I cooked it in the oven), and served it with corn. I made an extra portion knowing that I would do something with it later on in the week. This salad is the result.

Before we get to the recipe, check out my video of my Cross Country team rockin’ a gym workout!

Cross Country

 

BBQ Tofu Salad with Arugula and Smoky & Spicy Ranch Dressing

The BBQ tofu was leftovers, but I originally prepared it by slicing a drained block of tofu into three slices, marinating in a mixture of 1/4 cup soy sauce, 1/2 cup vegetable broth, 1 tablespoon olive oil, 1 tablespoon Sriracha (or other hot sauce), 1 teaspoon liquid smoke. Cover and bake at 400 degrees for about a half hour. We had two of the slices for dinner and I refrigerated the third slice.

Since the leftover tofu is cold, you might want to warm it up a bit before putting it in the salad. Cut it into small cubes. Combine arugula (or other favorite greens), tomato, yellow pepper, green onions, kidney beans (or other beans of choice), radishes, avocado, and tofu. Toss together with Smoky and Spicy Ranch Dressing (I used the dressing from this recipe and added 1/2 teaspoon liquid smoke). Feel free to switch up veggies, add some nuts or seeds, etc. It’s your salad. Enjoy.

One nice thing about those long bus rides. If I bring my computer, they’re perfect for getting some writing done!

Idyllwild

Enjoy my last free weekend for a while last week in Idyllwild.

How do you manage eating healthy in spite of your busy schedule? Any tips to share?

 photo Signature_zps65e035a8.png Sharing is Caring!

Need a coach to help you reach your running goals?

LogoI am an RRCA certified running coach and I also hold a Level One USATF certification. I have more than 12 years experience coaching runners of all ages and levels. More information...

Comments

  1. says

    Ohhhhhh you had me at BBQ! Lol. Love this idea!! The only thing that I swear by is planning ahead for meals and pre prepping everything to save time w my schedule! It makes it so much simpler to have a plan! I bet ur a super coach!! Spa love!

  2. says

    Yum – that looks delicious! I love pics of your team; they look like such happy people 😀

    I love soaking oats overnight for a quick brekkie. For lunch/dinner, I ‘poach’ my veggies – a fry pan with about 1/2 inch water plus some stock or spices. You can let it cook for 10 or 15 mins while you pack/shower/load the dish washer. I add tofu to mine!
    Kate recently posted..Life as a runnerMy Profile

  3. says

    I love your comment about using leftovers creatively. I need to get better at that.

    I think my biggest tip is to spend as much time on Sunday prepping as much as you can for the week. That way it will be easier to grab and go!
    Katie @momslrb recently posted..My Health HiatusMy Profile

  4. says

    Coaching is such a huge time commitment. I applaud you for that!!! I usually spend my Sunday’s cooking up a storm – for the week – like making a chicken and putting it in the crockpot – I can easily get a few meals out of that – chicken w/ rice, chicken nuggets…. (but your vegetarian….sooo that doesn’t work for you oops!) – but I do make quinoa salads for me for my lunch for the week – they pack well in the refrigerator and it’s easy to grab and go in the morning! 😉 Best of luck w/ Cross Country season!
    Jen recently posted..Who Needs Energy? I DO! {ENERGYbits Review}My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge