Green Goddess Salad Tofu (Printer-friendly)
Fresh vegetable salad featuring creamy avocado and protein-rich baked tofu with zesty 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 and line a baking sheet with parchment paper.
02 - Cut pressed tofu into 3/4-inch cubes. Toss with olive oil, soy sauce, cornstarch, garlic powder, smoked paprika, and black pepper until evenly coated.
03 - Arrange tofu cubes in a single layer on the baking sheet. Bake for 25–30 minutes, turning halfway through, until golden and crisp. Allow to cool slightly.
04 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, basil, tarragon, green onions, garlic, lemon juice, white wine vinegar, and olive oil. Blend until smooth. Season with salt and pepper.
05 - In a large bowl, combine romaine lettuce, cabbage, cucumber, avocado, sugar snap peas, red onion, edamame, and chives. Add half the dressing and toss gently.
06 - Top salad with baked tofu cubes and serve with remaining dressing on the side.
# Expert Tips:
01 -
- It's a complete meal that doesn't pretend to be something it's not—hearty, satisfying, and you can actually feel good eating it.
- The green goddess dressing tastes restaurant-quality but comes together in under five minutes.
- Everything can be prepped ahead, making weeknight dinners genuinely stress-free.
02 -
- Don't skip pressing the tofu—water is the enemy of crispiness, and this step makes all the difference between mushy cubes and ones that actually have texture.
- Make the dressing just before serving if you can; fresh herbs start to darken and lose their brightness after a few hours, even in the fridge.
03 -
- If the dressing seems too thick, thin it with a splash of water or lemon juice rather than more oil—you'll keep the flavor bright.
- Serve this right after assembling if you want maximum crunch, or let it sit for ten minutes if you prefer softer greens that have soaked up more dressing.