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BLTA Salad with Ranch Dressing

Bacon, lettuce, tomato, and avocado — these flavors compliment each other so well. I really don't think that changes once entering the plant-based world. It's just all about how you do your, "B." I love this tofu "bacon!" Oh, and the ranch, this is the best ranch ever!
Author Tiffani

Ingredients

For the tofu...

  • 1 block extra firm tofu pressed over night, or at least 4 hours
  • 1/4 cup tamari gluten free soy sauce, or regular soy sauce if gluten isn't an issue
  • 3 Tbsp pure maple syrup
  • 1 Tbsp liquid smoke

For the ranch dressing...

  • 1 cup vegan mayonaise
  • 1 oz unsweetened/unflavored almond milk for nut-free use unflavored/unsweetened soy milk
  • 2 tsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tbsp fresh dill chopped
  • 1 Tbsp fresh parsley chopped
  • 1 Tbsp fresh chives chopped

Everything else...

  • 1 head romaine lettuce chopped
  • 1/4 - 1/2 cup vegan cheddar shreds, more or less depending on how chessy you are! (ensure nut-free if necessary, Daiya is nut-allergy friendly)
  • 1 large avocado diced
  • ~20 cherry tomatoes halved
  • 2 green onions chopped

Instructions

For the tofu...

  • Once tofu is properly pressed, carefully cut into 12 equal slices. Place tofu slices in a 9x9 baking dish, or anything that fits them without overlapping and without leaving to much excess room around the tofu. A Ziplock bag works as well.
  • Whisk together remaining three ingredients.
  • Pour marinade over tofu. let sit for at least an hour, preferably several. Flipping tofu half way through.
  • To bake: Preheat oven to 400° F. Lightly spray a parchment lined baking sheet with cooking oil. Arrange tofu slices on baking sheet. Bake for approximately 20 minutes, flipping pieces after the first 10. To air fry: Preheat air fryer to 370° F. Lightly spray both sides of "bacon" with cooking oil. Arrange in air fryer without overlapping. I used my dual layer cooking rack to get more done at once. Fry for 10 minutes, flip tofu pieces. Fry for an additional 5 - 10 minutes. Mine were done after 8. If doing multiple batches, keep finished "bacon" warm in toaster over.

For the ranch dressing...

  • Whisk together all ingredients.

Salad assembly...

  • Divide lettuce onto, or inside of, two large plates, bowls, or deep plates. Sprinkle each salad with cheddar shreds. Evenly distribute tomato halves, diced avocado, and green onions.
  • Top each salad with desired amount of tofu "bacon."
  • Dress with ranch and enjoy!

Notes

One block tofu makes 12 slices "bacon." You can cut them thinner, more like normal bacon, but will need to adjust cooking times. For my salad, I like keeping them thickly, for a heartier topping. Ranch recipe makes a little more than 1 cup dressing. All other ingredients are measured for 2 large salads. Multiply if needed.