eCook Meal
Green Goddess Tofu Salad
with tart green apple & crunchy walnuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R147.96
for 4 servings · R36.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Seasoned Flour
- Panko Breadcrumbs
- Raspberry Vinegar
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Green Goddess Tofu Salad?
The preparation time for Green Goddess Tofu Salad with tart green apple & crunchy walnuts is between 25 and 40 minutes.
What is the total time required to make Green Goddess Tofu Salad with tart green apple & crunchy walnuts?
The total time required to make Green Goddess Tofu Salad with tart green apple & crunchy walnuts is between 40 and 55 minutes.
How many servings does Green Goddess Tofu Salad provide?
4 servings
What are the main ingredients in Green Goddess Tofu Salad?
Apple, Avocado, Chickpeas, Coconut Yoghurt, Non-GMO Tofu, Panko Breadcrumb, Parsley, Pea, Raspberry Vinegar, Salad Leaves, Seasoned Flour, Walnut
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?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Green Goddess Tofu Salad?
Apple, Avocado, Chickpeas, Coconut Yoghurt, Non-GMO Tofu, Panko Breadcrumb, Parsley, Pea, Raspberry Vinegar, Salad Leaves, Seasoned Flour, Walnut
How many calories does Green Goddess Tofu Salad have?
853 calories
How much fat content does Green Goddess Tofu Salad have?
grams