Warm a large skillet over high heat. Add the two teaspoons extra virgin olive oil. When oil is hot, add the tofu. Shake the tofu in the pan and cook for two minutes, then add the BBQ sauce over top the tofu. Cover pan with lid or a sheet of foil and reduce heat to medium. Cook for 2-3 minutes more. Flip tofu and keep cooking until the BBQ sauce becomes sticky and coats the tofu. Turn off heat and let the tofu rest in the pan for at least three minutes before adding to salads.
Kale prep. Rinse the kale leaves, then remove the thick stems of the kale, leaving only the curly leaves. Using a knife, chop the kale leaves. Rinse and drain one more time. Set aside. For extra dry leaves, squeeze excess moisture out with a paper towel.
Salad: In a large mixing bowl, add the kale, corn, radishes and carrots. Also add about ¼ cup of dressing. Toss well until all the ingredients are coated. You can add more or less dressing at this stage if you prefer. Add in the corn chips and a few sprinkles of vegan Parm and lightly toss again.
Pour the tossed salad into serving bowls and top with the BBQ skillet tofu. Add more chips and vegan Parmesan if desired. Serve!
This recipe was created for the “50 Plates of Tofu” campaign for the state of Nebraska.