Green Goddess Salad Tofu

There's something about the first warm day of spring that makes you want to eat something green and alive. I was rummaging through the fridge one afternoon, staring at a bunch of herbs that were threatening to wilt, when I realized I had all the pieces for something special—a salad that would actually feel like a meal. The combination of crispy baked tofu and that silky green goddess dressing came together almost by accident, but it's become one of those dishes I find myself making again and again.

I made this for friends on a whim one summer evening, and I watched someone who claimed to hate salad come back for seconds. That moment stuck with me—the quiet realization that the right salad, with the right dressing and the right texture contrast, becomes something people actually want to eat. Now I always have tofu and fresh herbs on hand.

Ingredients

• Extra-firm tofu (400 g): Press it well and cut into cubes, then coat with cornstarch so it gets truly golden and crispy in the oven, not just soft inside.
• Olive oil: Use good oil for both the tofu and the dressing—it makes a difference you can taste.
• Soy sauce (1 tbsp): Adds depth without overpowering; grab gluten-free if you need to.
• Cornstarch (1 tbsp): The secret to getting tofu crispy outside while staying tender inside.
• Garlic powder and smoked paprika: These two create that savory, almost smoky note that makes baked tofu actually craveable.
• Greek yogurt (100 g): The base of the dressing; it creates creaminess without heaviness.
• Fresh herbs (parsley, basil, tarragon, chives): Don't skip these or use dried unless absolutely necessary—they're what makes this dressing taste alive and green.
• Lemon juice and white wine vinegar: Brightness and balance; the lemon juice especially keeps everything fresh-tasting.
• Romaine lettuce: Sturdy enough to hold the dressing without getting soggy.
• Cabbage: Adds crunch and stays crisp longer than other salad greens.
• Cucumber and avocado: Cool, creamy textures that balance the tofu.
• Sugar snap peas and edamame: Plant-based protein and that satisfying crunch.

Instructions

Press and prepare the tofu:

Drain your tofu well, then wrap it in paper towels or a clean kitchen towel and let it sit under something heavy for ten minutes. You want it as dry as possible so it'll actually get crispy instead of steaming in the oven.

Season and bake:

Cut the pressed tofu into bite-sized cubes, toss everything together in a bowl until each piece is coated, and spread them out on a parchment-lined baking sheet. Bake at 200°C for about 25 to 30 minutes, stirring halfway through—you'll know it's done when the edges are golden and the surface feels a little firm when you touch it.

Make the green goddess dressing:

While the tofu's baking, throw your yogurt, mayo, and all those fresh herbs into a blender with the garlic, lemon juice, vinegar, and olive oil. Blend until it's smooth and vibrant green, then taste it and adjust with salt and pepper—you want it bright and herbaceous.

Build the salad:

Chop your lettuce and cabbage, cube your cucumber and avocado, slice those snap peas, and toss everything together in a large bowl. This is where you can prep ahead if you're cooking for later; just keep the avocado separate until you're ready to serve so it doesn't brown.

Bring it all together:

Toss the greens with about half the dressing, letting the leaves get coated without drowning them. Top with the warm or room-temperature tofu cubes and serve with extra dressing on the side for people who like it saucier.

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The best version of this salad happened on a Tuesday night when I had unexpected guests and threw it together in twenty minutes. Everyone lingered at the table longer than usual, talking, refilling their bowls. That's when I knew this wasn't just a salad recipe—it was something that brought people together.

Why This Salad Works as a Main Course

A lot of salads feel like a side dish masquerading as dinner, but this one doesn't apologize. The baked tofu gives you real protein, the combination of textures keeps your fork interested, and the dressing is substantial enough that you're not eating something that tastes like health food. It's the kind of meal where you feel satisfied and light at the same time.

The Green Goddess Dressing Secret

This dressing is forgiving in some ways and particular in others. The ratio of herbs to creamy base is what matters most—too much yogurt and it becomes bland, too many herbs and it gets bitter. I learned this by making it wrong once and tasting the difference. Now I always add herbs first and taste as I go, adjusting the creaminess last.

Make-Ahead Tips and Variations

You can bake the tofu a full day ahead and reheat it in a warm oven for a few minutes if you want, or serve it at room temperature. The dressing keeps for three days in the fridge, though the color will fade slightly. Some days I skip the dressing and toss everything with a simple lemon-olive oil vinaigrette instead, and it's still delicious.

• Toast some sunflower seeds or pumpkin seeds and scatter them on top for extra crunch and nuttiness.
• Add thinly shaved radishes or julienned carrots if you want more color and a peppery bite.
• If you're making this for someone who's not vegetarian, grilled chicken or white fish works beautifully here too.

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This salad has quietly become one of my most-made recipes, the kind you turn to when you want something nourishing but don't want to spend your evening cooking. I hope it becomes that for you too.

Recipe Q&A

→ How is the baked tofu prepared?

The tofu is drained, pressed, cubed, and tossed with olive oil, soy sauce, cornstarch, garlic powder, smoked paprika, and pepper. It is then baked at 200°C (400°F) for 25-30 minutes until golden and crisp.

→ Can the dressing be made dairy-free?

Yes, substitute Greek yogurt with dairy-free yogurt and use vegan mayonnaise to keep the dressing plant-based while maintaining creaminess.

→ What vegetables are included in the salad?

The salad contains chopped romaine lettuce, shredded green cabbage, diced cucumber, avocado, sugar snap peas, thinly sliced red onion, shelled edamame, and fresh chives.

→ How should the salad be served?

Toss the vegetables with half the dressing, top with baked tofu cubes, and serve with the remaining green goddess dressing on the side for extra flavor.

→ Are there any suggested additions for extra texture?

Toasted nuts or seeds can be added for extra crunch, and radishes or carrots offer additional color and flavor.