Green Goddess Salad Tofu

There's something about a bowl of green goddess salad that makes you feel like you've figured something out in the kitchen. I discovered this combination on a Tuesday afternoon when I had half an avocado going soft, a bunch of parsley that needed rescuing, and a block of tofu I wasn't sure what to do with. The dressing came together almost by accident, and the moment I tasted it, I knew this would become a regular thing in my rotation.

I made this for a group of friends last spring when everyone was tired of the same boring lunch routine, and watching people's faces light up when they took that first bite told me everything I needed to know. One friend came back for seconds and asked for the dressing recipe, which honestly felt like a small victory in the kitchen.

Ingredients

• Extra-firm tofu (400 g): The key is pressing it well and not skipping that step, otherwise it absorbs too much oil and never gets that satisfying crispy exterior.
• Olive oil: You'll use it twice, once for the tofu coating and again in the dressing, so don't go cheap on this.
• Soy sauce: Grab the gluten-free version if that matters to you, but make sure it's real soy sauce, not the imitation stuff.
• Cornstarch: This is the secret to getting that golden, crispy coating on the tofu without making it greasy.
• Smoked paprika: Adds depth and a subtle warmth that makes the tofu taste like it has actual flavor.
• Greek yogurt and mayonnaise: The base of the dressing, creating that creamy richness without needing heavy cream.
• Fresh herbs (parsley, basil, tarragon): Don't use dried parsley here—it just won't taste the same, and these fresh herbs are what make the dressing come alive.
• Green onions and garlic: They brighten everything up and add a gentle kick without overpowering the herbs.
• Lemon juice and white wine vinegar: The acidity that makes the whole thing sing and keeps it from tasting flat.
• Romaine lettuce and green cabbage: The romaine is delicate, the cabbage adds texture and actually stays crisp if you dress it lightly.
• Cucumber, avocado, and sugar snap peas: These three together give you freshness, creaminess, and a little bit of sweetness all at once.
• Red onion, edamame, and chives: The finishing touches that add color, protein, and those small moments of flavor that make you keep coming back for more.

Instructions

Get your tofu ready:

Press your tofu for at least fifteen minutes if you have the time, wrapping it in a clean kitchen towel and placing something heavy on top. This makes all the difference between tofu that's watery and sad and tofu that's actually going to get crispy.

Season and coat the cubes:

Cut the tofu into roughly three-quarter-inch cubes, toss them with olive oil, soy sauce, cornstarch, garlic powder, smoked paprika, and pepper until every piece is coated. The cornstarch is doing the heavy lifting here, so don't skip it.

Bake until golden:

Spread the tofu on parchment paper in a single layer and bake at 400°F for 25 to 30 minutes, giving the pan a shake halfway through. You're looking for golden edges and a slightly crispy exterior that holds up when you pick it up.

Blend the dressing:

While the tofu bakes, throw the yogurt, mayo, parsley, basil, tarragon, green onions, garlic, lemon juice, vinegar, and olive oil into a blender and blend until completely smooth. Taste it and adjust with salt and pepper until it tastes bright and alive.

Build your salad base:

Chop your lettuce and cabbage, dice your cucumber, slice the avocado and peas, and add the red onion, cooled edamame, and chives to a large bowl. Pour about half the dressing over everything and toss gently so you don't mash the avocado.

Finish and serve:

Top the dressed salad with the warm or room-temperature baked tofu cubes and serve immediately with the extra dressing on the side so people can add as much or as little as they like.

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There's a moment, right when you're mixing everything together and that green goddess dressing coats all the vegetables, where it stops being just salad and becomes something you actually want to eat. It's the kind of meal that makes you feel nourished without feeling like you're missing out on anything.

Why This Combination Works

The genius of this salad is that it hits every note you're actually craving without feeling heavy. The baked tofu provides real protein and that satisfying savory element, while the herbs in the dressing do something almost medicinal—they make you feel like you're eating something genuinely good for you. The mix of textures keeps things interesting, from the crispness of the cabbage to the creaminess of the avocado to the little pops of sweetness from the snap peas.

Making It Your Own

This recipe is a skeleton that's meant to be adapted to whatever you have on hand and whatever sounds good at the moment. I've added shredded carrots when I didn't have snap peas, thrown in some thinly sliced radishes for extra peppery bite, and even switched out the edamame for chickpeas when I forgot to buy them. The dressing is forgiving too—if you don't have tarragon, use more basil; if you don't have white wine vinegar, use red wine vinegar or apple cider vinegar and taste as you go.

Storage and Make-Ahead Tips

Everything except the avocado and the dressing can be prepped the night before and stored in separate containers in the fridge. The tofu can be baked ahead and reheated gently in a 300°F oven for about five minutes, or eaten at room temperature. The dressing keeps for three or four days and actually tastes better as it sits because the flavors deepen and marry together.

• If you're meal prepping, keep the avocado separate and add it just before eating so it doesn't brown and get mealy.
• The salad base can be dressed and left for a few hours if you absolutely need to make it ahead, but it'll be crunchier if you wait until just before serving.
• Bring the dressing to room temperature or give it a quick stir before serving because it can separate slightly in the cold.

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This salad has a way of showing up when you need it most, whether that's a Tuesday when you're tired of your usual lunch or a dinner party when you want to serve something that feels effortless but still impresses. Make it once and you'll find yourself coming back to it over and over again.

Recipe FAQs

→ How do I ensure tofu stays crispy when baked?

Press tofu well to remove excess moisture, coat evenly with oil and cornstarch, then bake on a parchment-lined sheet, flipping halfway for uniform crispiness.

→ Can I make the green goddess dressing dairy-free?

Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives to maintain creaminess and flavor.

→ What fresh herbs enhance the green goddess dressing?

Parsley, basil, and tarragon provide a bright, herbal complexity that defines the dressing's flavor profile.

→ Which vegetables add the best crunch to this salad?

Crisp romaine, shredded cabbage, sugar snap peas, and diced cucumber offer refreshing texture contrasts.

→ How long does it take to prepare this salad?

Preparation takes around 20 minutes, with an additional 25–30 minutes baking tofu, making it a quick and easy dish.