Green Goddess Salad Tofu

I discovered this salad on a sunny afternoon when I had nothing but vegetables, a block of tofu, and an abundance of herbs I'd been meaning to use before they wilted. The dressing came together almost by accident—a blend of whatever creamy things were in my fridge combined with that fragrant basil, and suddenly everything tasted alive. It became the kind of meal I crave when I want something vibrant but substantial, the type that doesn't leave you hungry two hours later.

I made this for a friend who kept saying she didn't like tofu, and watching her ask for seconds while staying skeptical the whole time was worth every minute of prep work. She couldn't quite believe something she thought she'd hate could taste that good, and honestly, neither could I when I first nailed the texture.

Ingredients

• Extra-firm tofu, 400g: Don't skip the pressing step—wet tofu won't crisp up no matter how hot your oven gets.
• Olive oil: Use regular for cooking the tofu, then save a better one for the dressing if you have it.
• Soy sauce, 1 tbsp: This is your seasoning backbone for the tofu; swap to tamari if you need it gluten-free.
• Cornstarch, 1 tbsp: This is the secret to crispiness—it creates a thin crust that shatters when you bite it.
• Garlic powder and smoked paprika: Together they add depth without making the tofu taste like something else entirely.
• Greek yogurt, 100g: Use full-fat if you can; it makes the dressing richer and more forgiving.
• Mayonnaise, 2 tbsp: Yes, it's mayo—it helps emulsify the dressing and adds that silky texture.
• Fresh herbs—parsley, basil, tarragon, green onions: Use what you have; these are flexible, but fresh makes a real difference in how alive the dressing tastes.
• Lemon juice and white wine vinegar: The acid brings everything into focus—don't underestimate either one.
• Romaine and green cabbage: The cabbage adds a sweetness and crunch that regular greens don't.
• Cucumber and avocado: Cut the avocado just before assembly so it doesn't brown.
• Sugar snap peas and edamame: These add sweetness and protein; together they make this feel like more than a salad.

Instructions

Press and prep the tofu:

Drain your tofu, wrap it in a clean kitchen towel, and weight it down with something heavy for at least 15 minutes. You want it as dry as possible, which is what gives you that crispy exterior. Pat it down with paper towels one more time right before cutting.

Season and coat the tofu:

Cut pressed tofu into roughly 3/4-inch cubes and toss them in a bowl with olive oil, soy sauce, cornstarch, garlic powder, paprika, and pepper until every side is coated. This step takes two minutes but changes everything.

Bake until golden:

Spread the cubes on parchment paper in a single layer without crowding them, because crowding means steaming instead of crisping. Bake at 400°F for 25 to 30 minutes, turning them halfway through so all sides brown evenly. You'll know it's done when the edges look darker and the cubes feel firm.

Blend the dressing:

While tofu bakes, combine yogurt, mayo, all the herbs, garlic, lemon juice, vinegar, and olive oil in a blender or food processor. Blend until smooth and green, taste it, and season with salt and pepper. If it feels too thick, a splash of water thins it out.

Assemble your bowl:

In a large bowl, combine lettuce, cabbage, cucumber, avocado, sugar snap peas, red onion, edamame, and chives. Drizzle with half the dressing and toss gently so everything gets coated but the avocado stays recognizable.

Finish and serve:

Top with your warm or room-temperature tofu cubes and pass the remaining dressing on the side. Serve right away or let it sit for 10 minutes if you prefer softer lettuce.

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The best moment with this salad was when someone I'd cooked for many times finally understood why I kept coming back to it—not because it was complicated or impressive, but because it genuinely tasted like I'd put care into it. That's the kind of cooking that matters most.

The Art of the Golden Tofu

Crispy tofu is more about moisture and even heat than anything else. The cornstarch helps, but the real trick is patience and proper spacing—crowded tofu steams instead of crisps, which is why I learned to use two baking sheets if I'm feeding more than two people. The smell when it comes out of the oven, with those edges turning golden and paprika-scented, is the moment you know it's going to work.

Why This Salad Stays in Rotation

Most salads feel like obligation, but this one tastes like a choice—crisp, creamy, herbaceous, and filling without being heavy. It works as a main course for lunch or a dinner side, and it's flexible enough that you can swap vegetables based on what you have without losing the soul of the dish. I've made it with radishes instead of cucumber, added toasted almonds for crunch, and even used different herbs depending on the season.

Variations and Additions

The structure of this salad is strong enough to handle experimentation without falling apart. I've added everything from shredded carrots to thinly sliced radishes, and each time it works because the dressing is bold enough to tie everything together. For extra protein, try adding chickpeas or white beans instead of tofu, or serve it alongside grilled chicken if you want something less vegetarian. The dressing is honestly the star—it tastes equally good on grain bowls, roasted vegetables, or even as a dip for raw veggies.

• Toast nuts or seeds and scatter them over the top for texture contrast.
• Add grains like quinoa or farro if you want it heavier and more substantial.
• For a cold dinner, chill everything separately and assemble just before eating so nothing gets soggy.

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This is the kind of salad that reminds you eating well doesn't have to be complicated or joyless. Make it once and it becomes your go-to.

Recipe FAQs

→ How is the tofu prepared for the salad?

The tofu is pressed, cubed, tossed in olive oil, soy sauce, cornstarch, and spices, then baked until golden and crisp.

→ What herbs are used in the dressing?

Fresh parsley, basil, tarragon, and green onions create the flavorful base of the dressing.

→ Can this salad be made vegan?

Yes, by substituting dairy yogurt and mayonnaise with vegan alternatives, this salad suits vegan diets.

→ What vegetables add texture to this salad?

Crisp romaine, shredded cabbage, diced cucumber, snap peas, red onion, and shelled edamame provide varied textures.

→ How should the dressing be served?

Drizzle half the dressing over the salad and toss gently; serve extra on the side for added flavor.

→ Are there suggestions to enhance the salad?

Add toasted nuts or seeds for crunch, or include radishes and carrots to boost color and flavor.