Green Goddess Salad Tofu (Printable)
A fresh blend of vegetables, avocado, and baked tofu with herby green goddess dressing.
# What You'll Need:
→ Baked Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp olive oil
03 - 1 tbsp soy sauce (gluten-free if needed)
04 - 1 tbsp cornstarch
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - Freshly ground black pepper, to taste
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt (or dairy-free alternative)
09 - 2 tbsp mayonnaise (or vegan mayo)
10 - 1 cup fresh parsley, roughly chopped
11 - 1/2 cup fresh basil leaves
12 - 2 tbsp fresh tarragon (or 1 tbsp dried)
13 - 2 green onions, chopped
14 - 1 small garlic clove
15 - 2 tbsp lemon juice
16 - 2 tsp white wine vinegar
17 - 2 tbsp olive oil
18 - Salt and pepper, to taste
→ Salad
19 - 1 medium romaine lettuce, chopped
20 - 1 small head green cabbage, finely shredded
21 - 1 cucumber, diced
22 - 1 avocado, diced
23 - 1 cup sugar snap peas, sliced
24 - 1/2 red onion, thinly sliced
25 - 1/2 cup shelled edamame, cooked and cooled
26 - 2 tbsp fresh chives, finely chopped
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the pressed tofu into 3/4-inch cubes. In a bowl, toss tofu with olive oil, soy sauce, cornstarch, garlic powder, smoked paprika, and black pepper until evenly coated.
03 - Arrange tofu cubes on the prepared baking sheet in a single layer. Bake for 25 to 30 minutes, turning halfway through, until golden and crisp. Allow to cool slightly.
04 - Combine Greek yogurt, mayonnaise, parsley, basil, tarragon, green onions, garlic, lemon juice, white wine vinegar, and olive oil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
05 - In a large bowl, mix romaine lettuce, cabbage, cucumber, avocado, sugar snap peas, red onion, edamame, and chives. Pour half of the dressing over the vegetables and toss gently to coat evenly.
06 - Top the salad with baked tofu cubes. Serve immediately with remaining dressing on the side.
# Expert Advice:
01 -
- The green goddess dressing tastes like something you'd pay good money for at a fancy restaurant, but it takes about five minutes to blend together.
- Baked tofu actually gets crispy and golden, not sad and rubbery like some versions.
- It's filling enough to be a real meal, but still feels light and bright, even in the middle of winter.
- You can prep everything ahead and assemble it right before eating, making weeknight dinners a lot less stressful.
02 -
- Don't skip the tofu pressing step no matter how rushed you are, because that's what separates this from a soggy, oily mess that tastes like wasted effort.
- Make the dressing at least an hour before you eat if you can, because it tastes noticeably better once the flavors have had time to get to know each other.
- Add the dressing to the salad right before serving or it will get weepy and sad, especially if you're using a tender lettuce like romaine.
03 -
- Toast some nuts or seeds—pine nuts, sunflower seeds, even some crispy chickpeas—and scatter them on top for extra crunch and to make the salad feel even more substantial.
- If you want to make this completely vegan, swap the Greek yogurt for a cashew cream or a good quality dairy-free yogurt, and use vegan mayo, and it tastes almost identical to the original.