Barbecued Tofu and Grilled Corn Salad

• 1 cup cilantro leaves
• 1/2 cup vegetable oil
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1 Tbs. agave nectar
• 2 cloves garlic, minced (2 tsp.)
• Dash red pepper sauce
• 1 16-oz. pkg. extra-firm tofu, drained, cut into 1/2-inch-thick slices
• 1/2 cup prepared barbecue sauce
• 1 cup fresh or frozen corn kernels, thawed
• 1 cup pinto beans, rinsed and drained
• 13 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1 head romaine lettuce, torn

1. To make Vinaigrette:
2. Place all ingredients in blender, and puree until smooth.
3. Season with salt and pepper.
4. To make Salad:
5. Heat grill or grill pan to medium-high.
6. Brush tofu with barbecue sauce, and grill 3 to 4 minutes per side.
7. Cool, and cut into squares.
8. Toss tofu, corn, beans, bell pepper, and red onion with Vinaigrette in large plastic container.
9. Place lettuce in resealable plastic bag.
10. Toss lettuce with tofu mixture just before serving.

cilantro, vegetable oil, lime juice, orange juice, nectar, garlic, red pepper, extrafirm tofu, barbecue sauce, corn kernels, pinto beans, red bell pepper, red onion, romaine lettuce

Taken from www.vegetariantimes.com/recipe/barbecued-tofu-and-grilled-corn-salad/ (may not work)