Vegan BBQ Ribs & Cucumber Onion Salad

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Vegan BBQ Ribs & Cucumber Onion Salad

Jill Dalton
Delicious summer time Vegan BBQ Ribs recipe to take to the neighbors cookout so the Nutritarian folks have something healthy to eat! This meal fully qualifies as Nutritarian, Vegan SOS Free (No animal products, salt, sugar, or oil), Vegetarian, gluten free.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 355 kcal


  • 28 ounces Firm Tofu

BBQ Sauce

Cucumber Onion Salad


  • Preheat oven to 350°
  • Drain and slice tofu into rectangular pieces
  • Layer tofu into a baking dish
  • Blend BBQ sauce ingredients in a blender
  • Brush sauce onto tofu and bake for 20 minutes
  • Add cucumbers and onions to a bowl
  • Blend vinegars, Braggs, and dates in a blender
  • Pour over cucumber and onion mixture.
  • Bring tofu out of oven and flip pieces
  • Brush remaining sauce over tofu and bake for another 20 min.


Calories: 355kcalCarbohydrates: 48gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 361mgPotassium: 974mgFiber: 8gSugar: 31gVitamin A: 1036IUVitamin C: 22mgCalcium: 322mgIron: 5mg

4 thoughts on “Vegan BBQ Ribs & Cucumber Onion Salad”

    1. I used to get it from Frontier, but when I just looked for it online, I couldn’t find it. Maybe it was discontinued.
      But, you can use any powdered BBQ seasoning.

  1. I’m sitting here writing this comment while eating a vegan kale salad (your recipe and my favorite meal).

    I made these bbq ribs for me and my 17 month old grandson. We both love them! My 82 year old mother loved them too. Easy excellent recipe.

    I couldn’t find the bbq seasoning so I made my own: chipotle chili powder, smoked paprika, onion and garlic powder, a little ginger, etc. it turned out great.

    Thanks again for another item for my weekly meals!

  2. Oh! The cucumber onion salad is fabulous too. My father in ke had me try a cucumber salad he brought to the beach house during our vacation last week. His salad was full of oil of course because it came from a New Jersey deli. I made yours and added fresh dill (just to replicate his). It was so delicious!

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