Green Goddess Salad Tofu (Printer-friendly)

A vibrant, fresh salad featuring crisp vegetables, creamy avocado, and 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 gluten-free soy sauce
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 black 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 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 fully coated.
03 - Arrange tofu cubes evenly on the prepared baking sheet. Bake for 25 to 30 minutes, turning once halfway, until golden and crisp. Remove and let 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. Process until smooth. Season with salt and pepper to taste.
05 - In a large bowl, mix romaine, shredded cabbage, cucumber, avocado, sugar snap peas, red onion, edamame, and chives. Drizzle with half the dressing and toss gently to coat.
06 - Top salad with baked tofu cubes. Serve with remaining dressing on the side.

# Expert Tips:

01 -
  • The dressing is so good you'll find yourself spooning it straight from the jar.
  • Crispy baked tofu finally proves that plant-based protein doesn't have to be boring.
  • You can make it completely vegan or dairy-free without sacrificing a single flavor note.
02 -
  • If your tofu isn't pressed well enough, it will steam instead of crisp, and no amount of oven time will fix it.
  • Make the dressing first so the flavors meld while you're prepping vegetables; it tastes noticeably better after sitting for a few minutes.
03 -
  • Toast the seeds or nuts you add separately before tossing them in—toasted flavors are always louder and more interesting than raw.
  • If your tofu cubes stick to the pan, they're probably done; that means the edges are getting crispy and golden.

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