Green Goddess Salad Tofu

I discovered this salad on a sweltering afternoon when my roommate challenged me to make something that didn't require heating up the kitchen. I had half a block of tofu sitting in my fridge and a handful of herbs getting desperate, so I threw caution to the wind and roasted the tofu instead. The result was so crispy and golden that she actually asked for seconds—and that rarely happens with tofu.

My friend Marcus came over right when everything was coming together, and he watched me build this salad like I was composing something precious. He took one bite and got unexpectedly quiet—the kind of quiet that means you've done something right. That's when I realized this wasn't just a salad; it was the kind of food that makes people pay attention.

Ingredients

• Extra-firm tofu: The pressed kind matters here—it absorbs the seasoning and crisps up instead of turning mushy, giving you texture that actually feels substantial.
• Greek yogurt: The base of the dressing that keeps everything creamy without being heavy; dairy-free versions work just as well if that's your situation.
• Fresh herbs: Parsley, basil, and tarragon are the trio that makes this dressing taste alive—don't skimp or substitute with dried unless you absolutely have to.
• Romaine and green cabbage: The combination gives you both delicate leaves and a crisp crunch that holds up under the weight of the dressing.
• Avocado: Add it at the very end so it doesn't get bruised or turn brown; this is non-negotiable.
• Sugar snap peas and edamame: These add protein and sweetness that balance the herbaceous dressing in a way that keeps everything feeling bright.

Instructions

Press your tofu like you mean it:

Wrap the block in paper towels, weight it down with something heavy, and let it sit for at least 15 minutes. The drier it is, the crisper it becomes in the oven and the better it absorbs the seasoning.

Season and coat the cubes:

Toss the tofu pieces with oil, soy sauce, cornstarch, garlic powder, and smoked paprika—the cornstarch is the secret that gets them golden and crispy. Make sure every cube gets coated evenly.

Bake until golden:

Spread them on parchment paper and bake at 400°F for 25–30 minutes, stirring halfway through. You'll know they're ready when the edges look caramelized and they sound crispy when you move them around.

Blend the dressing until silky:

Combine yogurt, mayo, fresh herbs, green onions, garlic, lemon juice, vinegar, and oil in a blender. Blend until completely smooth—no herb chunks should be visible—then taste and adjust salt and pepper.

Assemble with care:

Chop and slice all your vegetables, then layer them in a large bowl. Toss gently with half the dressing first so everything gets coated without getting bruised.

Top and serve:

Crown the salad with warm tofu cubes and serve the extra dressing on the side. This way people can add as much green goddess flavor as they want.

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The moment I realized this salad had staying power was when my partner asked me to make it three times in one week. It stopped being something I cooked and became something I was known for, which is the highest compliment a recipe can receive.

Why the Green Goddess Dressing Changes Everything

This dressing is honestly the star—the salad is just the vehicle. The combination of fresh herbs and a yogurt base means you get creaminess without heaviness, and the bright lemon and vinegar cut through it all so cleanly. Once you make it, you'll start finding excuses to pour it on other things: roasted vegetables, grain bowls, grilled chicken, even just a simple piece of bread.

Making It Your Own

This recipe is forgiving in the best way possible. Don't have tarragon? Use dill instead. No edamame? Chickpeas work beautifully. The structure stays solid even when you improvise, which is exactly what you want from a salad that's meant to be made with what you have on hand.

Storage and Serving Ideas

The dressing keeps for three days in the fridge, and the chopped vegetables stay crisp for two—tofu is best eaten the day it's baked, but it reheats beautifully if you want to make it ahead. Pack everything separately if you're meal prepping, then toss it together when hunger hits.

• Store the baked tofu in an airtight container and reheat it in a 350°F oven for five minutes if it loses its crispness.
• Keep the avocado separate and add it only when you're ready to eat so it stays bright green and perfectly soft.
• The dressing actually tastes better on day two when all the herb flavors have had time to get to know each other.

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This salad proves that vegetables and plant-based protein can be genuinely exciting when they're treated with a little care. Make it once and you'll be making it forever.

Recipe FAQs

→ How do I make the tofu crispy?

Press tofu to remove excess moisture, coat with olive oil and seasonings, and bake at 200°C (400°F) for 25–30 minutes, turning halfway for an even crisp texture.

→ Can I use a dairy-free option for the dressing?

Yes, replace Greek yogurt with a plant-based alternative and use vegan mayonnaise to keep the dressing creamy and suitable for dairy-free diets.

→ What herbs are used in the dressing?

The dressing features fresh parsley, basil, tarragon, and green onions, blended with lemon juice and vinegar for a vibrant flavor.

→ How should I prepare the vegetables?

Chop the romaine lettuce, finely shred the green cabbage, dice cucumber and avocado, slice red onion thinly, and slice sugar snap peas for balanced textures.

→ Is this dish suitable for gluten-free diets?

Yes, use gluten-free soy sauce and ensure all ingredients are verified gluten-free to maintain suitability.

→ Can I add extra crunch or color to the salad?

Absolutely, toasted nuts, seeds, radishes, or carrots enhance both texture and presentation without overpowering the flavors.