Grilled Romaine with Buffalo Tofu and Tahini Ranch
Prep time
Cook time
Total time
Grilled romaine salads with buffalo tofu and tahini ranch dressing will be hit with vegetarians and omnivores alike. Vegan-friendly and easy to make!
Recipe type: Entree
Serves: 4 servings
  • ¼ cup tahini
  • 3 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. fresh chopped dill
  • 2 tsp. fresh chopped chives
  • 1 tsp. granulated sugar
  • ½ tsp. salt, divided
  • ¼ tsp. 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 butter, melted
  • 1 garlic clove, minced
  • Optional toppings: crumbled soft cheese, red onion, fresh chopped chives
  1. Combine tahini, 1 Tbsp. of the oil, lemon juice, dill, chives, sugar, ¼ tsp. salt, black pepper, and garlic powder; whisk well. Gradually whisk in water in 1 Tbsp. increments until desired texture is achieved.
  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. Add toppings of choice and serve.
Recipe by Dishing Out Health at