Grilled Romaine with Buffalo Tofu and Tahini Ranch
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Grilled romaine with buffalo tofu and creamy tahini ranch dressing will be an instant hit with vegetarians and omnivores alike. This next-level salad is simple to prepare and will become a regular in your summer rotation.
  • ¼ cup tahini (such as Soom)
  • 3 Tbsp. neutral vegetable oil (such canola or grapeseed), divided
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. fresh chopped dill
  • 2 tsp. fresh chopped chives
  • 1 tsp. sweetener of choice (granulated sugar, maple syrup, etc.)
  • ½ tsp. kosher salt, divided
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. garlic powder
  • 3 to 4 Tbsp. warm water
  • 4 hearts of romaine, each halved lengthwise
  • 1 (14-oz.) pkg. extra-firm tofu, drained and pressed dry, and cut into small cubes
  • ¼ cup Franks RedHot Original or Buffalo Sauce
  • 2 Tbsp. grass-fed or vegan butter, melted
  • 1 garlic clove, minced
  • Optional toppings: crumbled soft cheese, sliced red onion, additional fresh chopped chives
  1. Combine tahini, 1 Tbsp. of the oil, lemon juice, dill, chives, sugar, ¼ tsp. of the salt, black pepper, and garlic powder; whisk well. Gradually whisk in water in 1 Tbsp. increments until desired texture is achieved. Set aside.
  2. Preheat a grill or grill pan over medium-high. Lightly coat with cooking spray. Brush cut-side of romaine hearts evenly with 1 Tbsp. oil; sprinkle with remaining ¼ tsp. salt. Working in batches, place romaine hearts, cut-side down, on grill or pan. Cook until char marks appear, about 3 minutes. Use a set of tongs to transfer romaine to a plate.
  3. Combine Frank's sauce, butter, and garlic in a bowl; whisk well. Set aside.
  4. Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Add tofu; cook 6 to 7 minutes, stirring occasionally, until golden brown. Reduce heat to medium, and add buffalo sauce mixture, stirring constantly to fully coat tofu. Cook 2 additional minutes, until most sauce is absorbed. Remove from heat.
  5. Place two romaine hearts on each of four plates. Divide tofu evenly over each serving. Drizzle tahini-ranch overtop. Garnish with crumbled soft cheese, red onions, or additional chopped chives, if desired.
Recipe by Dishing Out Health at