Get ready to revolutionize your salad game with a mind-blowing twist that'll make your taste buds dance! 🔥 Imagine crispy, charred romaine lettuce topped with spicy buffalo-coated tofu and a creamy tahini ranch that'll make you forget everything you thought you knew about healthy eating. This isn't just a recipe; it's a flavor explosion that transforms boring greens into a restaurant-worthy masterpiece that's surprisingly easy to create right in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 heads romaine lettuce, halved
- 1 block firm tofu, pressed and cubed
- 1/2 cup buffalo sauce
- 1/4 cup tahini
- 1/4 cup water
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the tofu. Press the block of firm tofu to remove excess moisture. This can be done by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
- In a medium bowl, combine the cubed tofu with the buffalo sauce. Toss gently until all the tofu pieces are well-coated. Let the tofu marinate for at least 10 minutes while you prepare the other ingredients.
- While the tofu is marinating, preheat your grill or grill pan over medium-high heat. If using a grill, make sure to oil the grates to prevent sticking.
- Cut the romaine lettuce heads in half lengthwise. Brush the cut sides lightly with olive oil and season with salt and pepper to taste.
- Once the grill is hot, place the romaine halves cut-side down on the grill. Grill for about 3-4 minutes until you see nice grill marks and the leaves begin to wilt slightly. Flip the romaine and grill for an additional 2-3 minutes on the other side.
- While the romaine is grilling, heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook for about 8-10 minutes, turning occasionally, until the tofu is heated through and slightly crispy on the edges.
- In a small bowl, prepare the tahini ranch dressing. Combine the tahini, water, lemon juice, and a pinch of salt and pepper. Whisk until smooth and creamy. Adjust the consistency by adding more water if necessary.
- Once the romaine is grilled and the tofu is cooked, remove both from the heat. Place each grilled romaine half on a serving plate.
- Top the grilled romaine with the buffalo tofu cubes, then drizzle generously with the tahini ranch dressing.
- Serve immediately, garnished with additional buffalo sauce or fresh herbs if desired. Enjoy your Grilled Romaine with Buffalo Tofu and Tahini Ranch!
Tips
- Tofu Pressing Pro Tip: The key to crispy tofu is removing as much moisture as possible. Use a tofu press or create your own by wrapping the block in a clean towel and placing a heavy cast-iron skillet on top.
- Grill Master Hack: Ensure your grill or grill pan is preheated to medium-high heat. This guarantees those beautiful char marks on your romaine without turning it into mush.
- Buffalo Sauce Selection: Choose a high-quality buffalo sauce that suits your heat tolerance. For a homemade version, mix hot sauce with a touch of melted butter for extra richness.
- Tahini Ranch Consistency: Start with less water and gradually add more to achieve your desired dressing thickness. The sauce should be creamy but not too runny.
- Serving Suggestion: For an extra crunch, consider sprinkling some toasted sesame seeds or chopped green onions on top before serving.
- Make-Ahead Tip: You can marinate the tofu and prepare the tahini ranch dressing up to a day in advance, making meal prep a breeze!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
