What are the main ingredients in Green Goddess Tofu Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Paper Towel

What is the nutritional information of Green Goddess Tofu Salad?

Calories: 853, Carbs: 93 grams, Fat: grams, Protein: 30.2 grams, Sugar: 25.6 grams, Salt: 2275 grams

How do I prepare Green Goddess Tofu Salad?

CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. TOASTY: Return the pan to medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GO GO GREEN GODDESS: Halve the avocado and scoop out the flesh. Place the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. CRISPY CRUMBED TOFU: Place the breadcrumbs in a shallow dish and season lightly. In a second shallow dish, combine the seasoned flour and 40ml of water. Dip each tofu slice into the flour mixture and then coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to coat the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel. LET’S ASSEMBLE!: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a salad bowl. Cut the rinsed apple into bite-sized cubes and place in the salad bowl with the peas. Add the remaining vinegar, the salad leaves, ½ the crispy chickpeas, and ½ the green goddess dressing. Toss to combine. FEAST LIKE A GODDESS: Bowl up a portion of crunchy salad. Top with the crispy tofu and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, the chopped parsley, and the toasted walnuts. Gorgeous!

What should be prepared from my kitchen to make Green Goddess Tofu Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Paper Towel

Green Goddess Tofu Salad

Name: Green Goddess Tofu Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Blender; Paper Towel

Sweet dreams are made of greens! Crumbed tofu tossed with peas, salad leaves, and chickpeas are coated in our famous Green Goddess dressing: yoghurt, avo, and raspberry vinegar. Walnuts and fresh apples finish off this fresh dish with a divine crunch!

Green Goddess Tofu Salad

with tart green apple & crunchy walnuts

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Avocado
Avocados
Chickpeas
Coconut Yoghurt
Fresh Parsley
Non-GMO Tofu
Panko Breadcrumbs
Peas
Raspberry Vinegar
Salad Leaves
Seasoned Flour
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Blender
Paper Towel

Serves 1

CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
TOASTY
Return the pan to medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocado and scoop out the flesh. Place the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside.
CRISPY CRUMBED TOFU
Place the breadcrumbs in a shallow dish and season lightly. In a second shallow dish, combine the seasoned flour and 20ml of water. Dip each tofu slice into the flour mixture and then coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to coat the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a salad bowl. Cut ½ the rinsed apple into bite-sized cubes and set aside the remainder for another meal. Place in the salad bowl with the peas. Add the remaining vinegar, the salad leaves, ½ the crispy chickpeas, and ½ the green goddess dressing. Toss to combine.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy tofu and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, the chopped parsley, and the toasted walnuts. Gorgeous!

Chickpeas - 120g
Walnuts - 10g
Avocado - 1
Coconut Yoghurt - 30ml
Raspberry Vinegar - 5ml
Panko Breadcrumbs - 40ml
Seasoned Flour - 30ml
Non-GMO Tofu - 110g
Peas - 50g
Apple - 1
Salad Leaves - 40g
Fresh Parsley - 3g

Download the Recipe

Serves 2

CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
TOASTY
Return the pan to medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocado and scoop out the flesh. Place the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside.
CRISPY CRUMBED TOFU
Place the breadcrumbs in a shallow dish and season lightly. In a second shallow dish, combine the seasoned flour and 40ml of water. Dip each tofu slice into the flour mixture and then coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to coat the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a salad bowl. Cut the rinsed apple into bite-sized cubes and place in the salad bowl with the peas. Add the remaining vinegar, the salad leaves, ½ the crispy chickpeas, and ½ the green goddess dressing. Toss to combine.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy tofu and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, the chopped parsley, and the toasted walnuts. Gorgeous!

Chickpeas - 240g
Walnuts - 20g
Avocado - 1
Coconut Yoghurt - 60ml
Raspberry Vinegar - 10ml
Panko Breadcrumbs - 80ml
Seasoned Flour - 60ml
Non-GMO Tofu - 220g
Peas - 100g
Apple - 1
Salad Leaves - 80g
Fresh Parsley - 5g

Download the Recipe

Serves 3

CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
TOASTY
Return the pan to medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocados and scoop out the flesh. Place the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside.
CRISPY CRUMBED TOFU
Place the breadcrumbs in a shallow dish and season lightly. In a second shallow dish, combine the seasoned flour and 60ml of water. Dip each tofu slice into the flour mixture and then coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to coat the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel. You may need to do this step in batches.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a salad bowl. Cut 1½ of the rinsed apples into bite-sized cubes and set aside the remainder for another meal. Place in the salad bowl with the peas. Add the remaining vinegar, the salad leaves, ½ the crispy chickpeas, and ½ the green goddess dressing. Toss to combine.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy tofu and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, the chopped parsley, and the toasted walnuts. Gorgeous!

Chickpeas - 360g
Walnuts - 30g
Avocados - 2
Coconut Yoghurt - 90ml
Raspberry Vinegar - 15ml
Panko Breadcrumbs - 125ml
Seasoned Flour - 90ml
Non-GMO Tofu - 330g
Peas - 150g
Apples - 2
Salad Leaves - 120g
Fresh Parsley - 8g

Download the Recipe

Serves 4

CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
TOASTY
Return the pan to medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocados and scoop out the flesh. Place the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside.
CRISPY CRUMBED TOFU
Place the breadcrumbs in a shallow dish and season lightly. In a second shallow dish, combine the seasoned flour and 80ml of water. Dip each tofu slice into the flour mixture and then coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to coat the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel. You may need to do this step in batches.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a salad bowl. Cut the rinsed apples into bite-sized cubes and place in the salad bowl with the peas. Add the remaining vinegar, the salad leaves, ½ the crispy chickpeas, and ½ the green goddess dressing. Toss to combine.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy tofu and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, the chopped parsley, and the toasted walnuts. Gorgeous!