Go Back
–+ servings
Print Recipe
5 from 3 votes

Saucy Vegan Green Goddess Tofu

Crispy baked lemony tofu tossed in a very creamy green goddess sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4
Calories: 597kcal
Author: Lauren Hartmann

Ingredients

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

For Serving

Instructions

  • 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.

Notes

*If you need more info on pressing tofu, check out my TOFU COOKING GUIDE.
**To soak the cashews, you can either soak them in cool water for 8 hours or overnight, or you can boil them for 15-20 minutes. 

Nutrition

Calories: 597kcal | Carbohydrates: 57g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Sodium: 676mg | Potassium: 708mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2364IU | Vitamin C: 41mg | Calcium: 248mg | Iron: 6mg