Green Goddess Salad Tofu

I discovered green goddess dressing by accident, watching my friend toss a bunch of herbs into her blender without measuring anything, convinced the result would taste like lawn clippings. Instead, it was creamy, tangy, and somehow tasted like spring in a bowl. That afternoon, I realized the best salads aren't about following rules—they're about throwing together what makes you feel alive, then making it sing with a dressing that actually tastes like something.

My roommate came home one evening exhausted, and I had this salad ready—she took one bite and actually paused mid-chew, like she was tasting something unexpected. That's when I knew this wasn't just another green salad; it was the kind of dish that stops you for a moment and makes you think about what you're eating.

Ingredients

• Extra-firm tofu: Press it until it's almost squeaky—water is the enemy of crispiness, and you want golden cubes, not soggy disappointments.
• Greek yogurt: The secret to a creamy dressing without drowning your salad; use dairy-free if you need to.
• Fresh parsley, basil, and tarragon: Don't skip the tarragon; it's the quiet flavor that makes people ask what you did differently.
• Lemon juice and white wine vinegar: They brighten everything—the acid is what wakes up your palate.
• Romaine and green cabbage: The romaine gives structure, the cabbage adds a satisfying crunch that holds up under dressing.
• Avocado: Add it at the very end or it bruises from tossing; I learned this the hard way.
• Sugar snap peas and edamame: These give you sweetness and protein in every bite without feeling heavy.

Instructions

Press your tofu like you mean it:

Wrap it in clean kitchen towels or paper towels and set something heavy on top—a cast iron skillet works perfectly. Let it sit for at least 15 minutes; the drier the tofu, the crispier it becomes in the oven.

Season and coat generously:

Toss your tofu cubes in the oil, soy sauce, and spices until each piece is covered, almost like you're getting them ready for a tiny adventure. The cornstarch is key here; it's what gives you that golden, crispy exterior.

Bake until golden:

Spread them in a single layer on parchment paper and bake at 200°C (400°F) for 25–30 minutes, turning halfway through. You'll know they're ready when they sound crispy when you tap them.

Make the dressing while tofu bakes:

Toss everything green and fragrant into a blender—yogurt, mayo, herbs, garlic, citrus, vinegar, and oil. Blend until smooth and bright green, then taste and adjust; this is where you claim ownership of the dish.

Build your salad bowl:

Layer lettuce, cabbage, cucumber, snap peas, red onion, edamame, and chives. Drizzle with half the dressing and toss everything gently so nothing bruises.

Top and serve with style:

Crown the salad with your warm, crispy tofu cubes and pass the extra dressing at the table. Let people dress their own plates—some want more sauce, some want less.

Save

There's something wonderful about serving salad in a way that doesn't feel apologetic—like it's not what you made because you couldn't think of anything better, but because you genuinely wanted something alive and fresh and green.

The Green Goddess Story

Green goddess dressing became famous in restaurants as a way to make vegetables interesting, and somewhere along the way it became associated with fancy, untouchable food. The truth is simpler: it's just an herb, a cream, and some acid that happen to taste incredible together. You don't need a culinary degree to make it, just a blender and the willingness to taste as you go.

Making This Meal Your Own

The beauty of this salad is how forgiving it is—swap the tofu for chickpeas or tempeh, add walnuts or sunflower seeds for crunch, throw in whatever vegetables are in your crisper drawer. I've made it with radishes, shredded carrots, even leftover roasted broccoli. The dressing is the anchor; everything else is improvisation.

Serving and Storage Tips

Keep the components separate until you're ready to eat—dress the greens just before serving, and save the tofu to add at the last moment so it stays crispy. The dressing keeps for three days in the fridge, and you'll be grateful for it; it makes sandwiches better, works as a dip for vegetables, and honestly tastes great spooned over roasted vegetables or grain bowls. This is one of those recipes that teaches you something about flavor and texture that you'll carry into everything else you cook.

• Prepare vegetables an hour ahead if you like; they actually taste better when they've had time to sit.
• The dressing is best made fresh, but it keeps beautifully for 3 days if sealed properly.
• Serve the salad cold, the tofu warm or at room temperature—the contrast is part of the appeal.

Save

This salad is proof that vegetables and plant-based protein don't have to taste like deprivation. Make it once and it becomes the thing people ask you to bring to gatherings.

Recipe FAQs

→ How can I make the tofu crispy?

Press the tofu well to remove moisture, toss with cornstarch and spices, then bake until golden and crisp, turning halfway through.

→ Can I substitute the Greek yogurt in the dressing?

Yes, use a dairy-free yogurt alternative to keep the dressing creamy and suitable for vegan diets.

→ What herbs are used in the green goddess dressing?

Fresh parsley, basil, and tarragon blend with green onions and garlic for the herbaceous flavor.

→ Is this dish suitable for gluten-free diets?

Yes, by using gluten-free soy sauce and ensuring all ingredients are gluten-free, this salad fits gluten-free needs.

→ How should the salad be served for best taste?

Toss the vegetables with half the dressing, then top with warm baked tofu cubes and serve extra dressing on the side.