Green Goddess Salad Tofu (Printable Version)
Herb-packed salad with crisp vegetables, creamy avocado, and savory baked tofu in zesty dressing.
# What You 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 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 tbsp fresh chives, finely chopped
# How-To Steps:
01 - Preheat oven to 400°F. 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 prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until golden and crispy. Let 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.
05 - In a large bowl, combine chopped romaine, shredded cabbage, diced cucumber, diced avocado, sliced sugar snap peas, sliced red onion, cooked edamame, and chopped chives. Toss with half the dressing to coat evenly.
06 - Top salad with baked tofu cubes. Serve with remaining dressing on the side.
# Helpful Tips:
01 -
- The baked tofu gets genuinely crispy and golden, tasting like something you'd crave rather than tolerate.
- One salad feeds four people and actually tastes better the longer the dressing sits, so it's perfect for meal prep or unexpected guests.
- The green goddess dressing is so vibrant and herb-forward that it makes you feel like you're eating something fancy without actually trying.
02 -
- If your tofu isn't properly pressed, it won't crisp up no matter how long you bake it—this is the one step where rushing will disappoint you.
- Make the dressing at least 30 minutes before serving so the flavors meld together; it actually tastes better when it's had time to sit.
- Add the avocado literally right before serving, or it will turn brown and lose its appeal—your eyes eat first.
03 -
- If your dressing breaks or looks separated, add a tablespoon of water and whisk it back together—panic not, it always comes back.
- Toasted sunflower seeds or pepitas add a last-minute crunch that makes people ask what makes this salad so irresistible.