Crispy tofu paired with quinoa and veggies, topped with delicious Green Goddess Dressing, is hearty and nutritious Green Goddess Bowl. The perfect vegetarian dinner or lunch recipe that you’ll feel good about eating!
Why you’ll love this recipe
1) Easy meal prep – This recipe can easily be prepped ahead for a convenient weeknight dinner or lunch on the go.
2) Vegan + Gluten Free – If you or anyone else in your family is gluten-free, these Green Goddess Bowls fit the bill! They are also vegetarian and can be easily made vegan by swapping out the Greek yogurt for plant-based yogurt.
3) High protein – Tofu is an excellent source of plant-based protein. Paired with quinoa (high in protein, too!) and veggies, these bowls are a complete meal.
Required raw materials
- Tofu – Use extra firm tofu as we want it to hold its shape while baking. Be sure to squeeze out any excess water.
- olive oil – For cooking tofu and vegetables.
- Quinoa -I like to use quinoa in this bowl recipe, but you can add any grain you like.
- kale -Any heartier green can be substituted here, but I love how crispy the kale tastes in the oven.
- broccoli – Cut into florets.
- Original Greek Yogurt – I prefer Greek, but you can use any plain yogurt
- Selected herbs – Cilantro, basil, mint, parsley, tarragon, chives, shallots, dill, etc…
- garlic – Use fresh garlic! It tastes much better.
- salt and black pepper
- jalapeno pepper – Optional, but I like it spicy!
How to Make Green Goddess Tofu Bowls
Step 1: Make the Quinoa
Cook quinoa according to package directions.
Step 2: Cook the tofu
Press the tofu to remove excess water, then cut into 1-inch cubes. Place tofu in a bowl, add 2 tablespoons olive oil, and sprinkle with salt and pepper. Make sure the tofu is well coated. Place the tofu on a baking sheet lined with parchment paper and bake for 15 minutes. Remove the tofu from the oven and flip, pushing all the tofu to one side of the sheet (it will be crowded, which is good!).
Step Three: Cook the Vegetables
Add broccoli florets to pan, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Grill the tofu and broccoli for 10 minutes. Push the broccoli to the side with the tofu and add the chopped kale. Pour the remaining olive oil into the pan, add more if it’s not available, and sprinkle with salt. Bake kale for an additional 5-8 minutes or until kale is crisp. Watch carefully to make sure it doesn’t burn.
Step 4: Make Green Goddess Sauce
Add Greek yogurt, mixed herbs, garlic, salt, pepper, and optional jalapeños to a blender and blend until smooth.
Step 5: Plate + Serve
Divide cooked quinoa evenly into bowls and top with tofu, broccoli, and kale. Drizzle with green goddess dressing.
Easy exchange and substitution
exchange protein – Like a different protein? You can easily swap out the tofu for grilled chicken or other meat options. Chickpeas are also a great plant-based alternative.
Change vegetables – Don’t like kale and broccoli? Got any other vegetables on hand that need to be used up? Feel free to mix and match veggies and subs, whatever you have/like!
make it vegetarian – Make these Green Goddess Bowls completely vegan by using plant-based yogurt instead of Greek yogurt.
exchange grain – I like to use quinoa because it’s a complete protein, but any grain can be substituted. Rice is a great gluten-free alternative, but you can also use farro, barley, or any grain you want!
Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Green Goddess Sauce will keep in the refrigerator for 1 week.
These Green Goddess Bowls are great for meal prep and storage ahead of time. For best preservation, have all ingredients ready and waiting to be basted with sauce before serving. Reheat leftovers in the microwave or oven.
More Bowl Recipes
Green Goddess Tofu Bowl
Crispy tofu paired with quinoa and veggies, topped with delicious Green Goddess Dressing, is hearty and nutritious Green Goddess Bowl. The perfect vegetarian dinner or lunch recipe that you’ll feel good about eating!
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- yield: 4 number of copies 1x
- category: dinner
- method: bake
- gourmet food: American
- diet: gluten free
- 14 ounces Pack extra firm tofu
- 3 tablespoons olive oil, divided
- 1 1/2 cups quinoa, Rinse + drain
- 1 Heads of broccoli (roughly 2 cups), cut into florets
- 1/2 Heads of kale (roughly 4 cups), Stem and chop
- 1 cup Original Greek Yogurt
- 1 cup Mix in fresh herbs i.e. cilantro, parsley, basil, dill, tarragon, chives, etc…
- 1 Small garlic cloves, roughly chopped
- salt and pepper, taste
- Optional: 1/2 jalapeño (contains seeds for extra vibrancy)
- Preheat oven to 425 degrees Fahrenheit and line a pan with parchment paper.
- Prepare quinoa according to package directions. Set aside.
- Press the tofu into a dish towel or paper towel to remove excess moisture, then cut into 1-inch cubes.
- Place tofu in a bowl, add 2 tablespoons olive oil, and sprinkle with salt and pepper. Make sure the tofu is well coated.
- Place the tofu and excess oil on a baking sheet lined with parchment paper and bake for 15 minutes.
- Remove the tofu from the oven and flip, pushing all the tofu to one side of the sheet (it will be crowded, which is good!).
- Add broccoli florets, drizzle with 1 tablespoon olive oil, and sprinkle with salt.
- Grill the tofu and broccoli for 10 minutes.
- Push the broccoli to the side with the tofu and add the chopped kale. Pour the remaining olive oil into the pan, add more if it’s not available, and sprinkle with salt. Bake kale for an additional 5-8 minutes or until kale is crisp. Watch carefully to make sure it doesn’t burn.
- Add Greek yogurt, mixed herbs, garlic, salt, pepper, and optional jalapeños to a blender and blend until smooth.
- Divide cooked quinoa evenly into bowls and top with tofu, broccoli and kale. Drizzle with green goddess sauce.
- Store tofu, quinoa and vegetables in the refrigerator for up to 3 days. Green Goddess Sauce will keep in the refrigerator for 1 week.
