So, this saucy vegan green goddess tofu may be like nothing you’ve ever had before. When my husband tasted it, he said “this is amazing, but I have no idea what it is.” Welp, that is mostly because I made it up! I took the flavors and basic concept of one of my favorite dressings/sauces and made it into a hot dish. This creamy vegan green goddess sauce is simmered with garlic and shallots then tossed with crispy baked tofu. It creates an almost curry like saucy situation that I love to serve with rice. It is herby, tangy, silky smooth and so so so delicious!
What You Need For This Green Masterpiece:
- Tofu: Extra firm tofu tossed with olive oil and lemon juice, once baked is crispy, golden brown and amazing.
- Cashews: Raw cashews, soaked until soft creates a beautiful thick cream.
- Non-dairy milk: I used soy milk to blend the cashews and make a perfectly smooth cream.
- Parsley, Dill, Mint, Chives and Tarragon: These herbs make this sauce very flavorful, nice and green!
- Lemon Juice and Zest: For that much needed tang.
- Capers: A traditional green goddess dressing usually has anchovies in it, so I replaced them with capers for that briny flavor.
- Garlic and Shallots: The best sauces have them!
- Rice: If desired for serving, but you can serve it with all kinds of other things! Veggies, pita or naan.
You will be shook by how amazing this herby, tangy, creamy sauce goes with tofu and rice! I legit couldn’t stop eating it. Not to mention how simple it is. Bake the tofu, while you throw all the sauce ingredients in a blender. Then simmer the sauce and when the tofu is done, add everything together. This saucy vegan green goddess tofu will blow your dang mind.
Why Should You Make This Dish?
- Tofu + Rice + Sauce = magic
- Super easy.
- You’ll want to drink this sauce.
- Pretty healthy.
- So comforting.
Saucy Vegan Green Goddess Tofu
For The Tofu
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 2 Tablespoons Olive oil
- 1 Tablespoon Lemon juice
- A few pinches of salt and pepper
For The Green Goddess Sauce
- 1 Cup Raw cashews, soaked**
- 1 1/2 Cups Non-dairy milk, unsweetened I used soy milk
- 1 Cup Parsley, fresh
- 1/3 Cup Dill, fresh
- 1/3 Cup Mint, fresh
- 1/3 Cup Tarragon, fresh
- 1/4 Cup Chives, fresh
- 2 Tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Capers
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 4 Cloves Garlic, divided
- 1 Tablespoon Olive oil
- 1 Large Shallot, diced
- Salt and pepper to taste
- Lemon juice to taste
- 1 Cup Rice
- Fresh herbs
- Preheat the oven to 425 degrees(F).
- Start the tofu first. In a large mixing bowl, whisk together the olive oil and lemon juice.
- Cut your block of pressed tofu into cubes. Then add the tofu to the bowl, toss to coat in the olive oil and lemon juice. Then sprinkle with a few pinches of salt and pepper. Then toss again.
- Place the tofu on a large baking sheet lined with parchment paper or a silicone mat.
- Bake for 15 minutes, then flip the tofu and bake for 10-15 more minutes or until the tofu is golden brown.
- While the tofu bakes, make the sauce. Drain your soaked cashews and add then to a blender.
- Then add the non-dairy milk, the parsley, dill, mint, tarragon, chives, lemon juice, zest, capers, salt, pepper and 2 cloves of garlic.
- Blend the sauce on high until the it is completely smooth. It may take a few minutes, depending on your blender. Set aside.
- Now, in a large skillet, heat the olive oil on medium high, then chop the remaining 2 cloves of garlic and add that and the shallots to the skillet.
- Sauté, reducing heat as needed, until the shallot is translucent, about 2-3 minutes.
- Then, pour the green goddess sauce you made into the skillet. Stir to combine. Then bring to a simmer. Reduce heat to low and simmer for just a few minutes until the sauce is hot.
- Taste and adjust seasoning, I like to add more salt and pepper and more lemon juice.
- When the tofu is done, add the tofu to the sauce, toss and then serve over rice if desired.