Grilled Romaine with Buffalo Tofu and Tahini Ranch

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Grilled romaine salads with buffalo tofu and tahini ranch dressing will be hit with vegetarians and omnivores alike. Vegan-friendly and easy to make!

Prep Time20

Cook Time25

Total Time45

Course: Entree

Cuisine: American

Servings: servings

1/4 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
1/2 tsp. salt divided
1/4 tsp. black pepper
1/4 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
1/4 cup Franks RedHot Original Sauce
2 Tbsp. grass-fed butter melted (sub vegan butter if making vegan)
1 garlic clove minced
Optional toppings: crumbled blue cheese, feta cheese, red onion, fresh chopped chives

Combine tahini, 1 Tbsp. of the oil, lemon juice, dill, chives, sugar, 1/4 tsp. salt, black pepper, and garlic powder; whisk well. Gradually whisk in water in 1 Tbsp. increments until desired consistency is achieved.
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 1/4 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.
Combine Frank's sauce, butter, and garlic in a bowl; whisk well. Set aside.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Add tofu; cook 7 to 8 minutes, turning to brown all sides. Add buffalo sauce mixture, stirring constantly to fully coat tofu. Cook 2 additional minutes, until most sauce is absorbed. Remove from heat.
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.