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Warm Barbecue Salad

Michele Pesula Kuegler
Colorful, flavorful, and healthy!
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 14 oz. extra firm tofu*
  • 4 cups shredded red cabbage
  • cup vinegar
  • ½ tablespoon sugar
  • ½ cup barbecue sauce + extra for serving
  • 1-⅓ cups diced onion
  • 2 cups shredded carrots
  • 4 scallions minced

Instructions
 

  • Before you start this recipe, you want to remove as much moisture as possible from the tofu. Directions are in the notes below.
  • Place shredded cabbage in a medium-sized bowl.
  • Combine vinegar and sugar in a glass measuring cup.
  • Microwave vinegar mixture on high for 30 seconds; then stir until sugar is dissolved.
  • Pour vinegar mixture over cabbage, mixing well.
  • Cover and refrigerate cabbage.
  • Dice drained tofu, and mix with barbecue sauce in a small bowl.
  • Cover and refrigerate for at least 6 hours.
  • Coat nonstick frying pan with olive oil or cooking spray.
  • Add diced onion, and sauté for 5 minutes or until tender.
  • Add carrots, cabbage, and tofu, and sauté until heated through, about 3-5 minutes.
  • To serve: divide among 3-4 plates and top with minced scallions and additional barbecue sauce, if desired.

Notes

*Tofu can be replaced with 1 pound cooked boneless, skinless chicken breast.
*If using tofu, several hours before you will be cooking, follow these steps:
Wrap tofu in a clean towel.
Set wrapped tofu on a rimmed baking sheet.
Place either a baking sheet with a 5-10 pound weight or a cast iron pan on top of the tofu
Allow to sit for at least 30 minutes and up to 3 hours.
Remove weights and unwrap tofu that is now ready to absorb lots of flavor!
Keyword cabbage, warm salad