Green Goddess Salad Tofu (Print version)
A vibrant salad with crisp vegetables, creamy avocado, and golden baked tofu in zesty dressing.
# Ingredient List:
→ Baked Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (use gluten-free if needed)
04 - 1 tablespoon cornstarch
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - Freshly ground black pepper, to taste
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt (or dairy-free alternative)
09 - 2 tablespoons mayonnaise (or vegan mayo)
10 - 1 cup fresh parsley, roughly chopped
11 - 1/2 cup fresh basil leaves
12 - 2 tablespoons fresh tarragon (or 1 tablespoon dried)
13 - 2 green onions, chopped
14 - 1 small garlic clove
15 - 2 tablespoons lemon juice
16 - 2 teaspoons white wine vinegar
17 - 2 tablespoons olive oil
18 - Salt and pepper, to taste
→ Salad
19 - 1 medium head 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 tablespoons fresh chives, finely chopped
# How To Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Cut pressed tofu into 3/4-inch cubes. In a bowl, toss with olive oil, soy sauce, cornstarch, garlic powder, smoked paprika, and black pepper until fully coated.
03 - Arrange tofu cubes on the baking sheet in a single layer. Bake for 25 to 30 minutes, turning once halfway through, until golden and crispy. 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, then season with salt and pepper.
05 - In a large bowl, combine chopped lettuce, shredded cabbage, diced cucumber, diced avocado, sliced sugar snap peas, thinly sliced red onion, cooked edamame, and chopped chives. Toss gently with half of the dressing.
06 - Top the salad with baked tofu cubes. Serve remaining dressing on the side.
# Expert Advice:
01 -
- The baked tofu gets genuinely crispy and absorbs flavor instead of sitting there like sad sponge.
- That green goddess dressing tastes so good you'll want to pour it on literally everything.
- It's genuinely filling without making you feel heavy, and comes together in under an hour.
02 -
- Pressing tofu isn't optional—it's the difference between tofu you'll eat and tofu you'll pick around.
- Don't toss the avocado with the dressing early or it browns and turns bitter; add it right before serving.
- If your dressing breaks or looks grainy, you probably over-blended or the yogurt was too cold—start fresh with room-temperature ingredients.
03 -
- Make the dressing a day ahead—the flavors marry overnight and it tastes even better the next day.
- Keep the tofu and vegetables separate until the last moment; assemble only what you're eating so nothing wilts or softens if you have leftovers.