Green Goddess Tofu Bowl Recipe
A bright, herb-forward tofu bowl with creamy green goddess dressing and crunchy pepitas.
Equipment
- Blender
- Cutting Board
- Chef’s knife
- Large Pot
- Slotted spoon or tongs
- Mixing Bowls
- Measuring Spoons
Ingredients
- 2 blocks extra-firm tofu pressed and cut into cubes
- 2 avocados diced
- 2 heads butter or Bibb lettuce leaves separated for bowls
- 1 small jar grilled artichoke hearts
- 4 cups broccoli or broccolini blanched
- 1 cup plain Greek yogurt for the dressing
- 1 cup mixed fresh herbs such as cilantro, parsley, green onions, basil
- 1 clove garlic
- salt and pepper to taste
- 1 tbsp lemon juice optional
- pumpkin seeds (pepitas) for sprinkling
Instructions
- Press the tofu to remove excess water, then cut into cubes.
- Blanch the broccoli or broccolini in boiling water for 1–2 minutes until bright green and tender-crisp, then transfer to an ice bath and drain.
- Make the Green Goddess dressing: combine Greek yogurt, mixed fresh herbs, garlic, salt, pepper, and optional lemon juice in a blender and blend until smooth; adjust seasoning to taste.
- Divide lettuce leaves among four bowls and arrange tofu cubes, diced avocado, grilled artichoke hearts, and blanched broccoli on top.
- Drizzle each bowl generously with the Green Goddess dressing.
- Sprinkle pumpkin seeds (pepitas) over each bowl for crunch and serve immediately.
Notes
- Press tofu at least 15 minutes for best texture.
- Use any combination of fresh herbs you prefer.
- Blanching preserves vibrant color and texture of broccoli.
- Adjust dressing thickness with a splash of water if too thick.