This vibrant and flavorful salad combines the earthy goodness of BBQ Shiitake mushrooms and tofu with the freshness of rainbow chard and colorful bell peppers. The toasted quesadillas add a delightful crunch, making it a satisfying and delicious meal.
Ingredients: 1 bunch of rainbow chard leaves. 1 cup BBQ Shiitake mushrooms. 1 cup extra-firm tofu, cubed. 4 small quesadillas. 1/4 cup BBQ sauce. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup diced red bell pepper. 1/4 cup diced yellow bell pepper. 1/4 cup diced orange bell pepper. 1/4 cup diced red onion. 1/4 cup corn kernels. 1/4 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. Fresh cilantro leaves for garnish.
Instructions: Preheat your grill or grill pan to medium-high heat. In a bowl, marinate the cubed tofu in 2 tablespoons of olive oil, BBQ sauce, salt, and pepper. Set it aside for 10 minutes. Grill the marinated tofu for 3-4 minutes on each side until it's nicely charred. Remove and set aside. Grill the BBQ Shiitake mushrooms for about 5 minutes, turning occasionally until they're tender and have grill marks. Remove and set aside. Warm the small quesadillas on the grill for 1-2 minutes on each side until they're lightly toasted. Remove and set aside. In a large salad bowl, tear the rainbow chard leaves into bite-sized pieces. Add the diced bell peppers, red onion, corn kernels, and cherry tomatoes to the salad bowl. Toss to combine. Top the salad with the grilled tofu, BBQ Shiitake mushrooms, and crumbled feta cheese. Cut the toasted quesadillas into wedges and arrange them around the salad. Garnish the salad with fresh cilantro leaves. Serve immediately, and enjoy your Color Splash Chard Salad with BBQ Shiitakes, Tofu, and Quesadillas!
Denise Dickinson