Crispy tofu is paired with quinoa and veggies and topped with a delicious green goddess dressing in these hearty and nutritious green goddess bowls. The perfect vegetarian dinner or lunch recipe that you can feel good about eating!
Why You’ll Love This Recipe
1) Easily meal-prepped – this recipe can easily be prepped in advance for easy weeknight dinners or lunch on the go.
2) Vegetarian + Gluten-free – if you or anyone else in your family is gluten-free these green goddess bowls fit the bill! They’re also vegetarian and can easily be made vegan by swapping Greek yogurt for a plant-based yogurt.
3) High in Protein – Tofu is a fantastic plant-based source of protein. Paired with quinoa (also high in protein!) and veggies these bowls are a complete meal-in-one.
Ingredients Needed
- Tofu – Use extra firm tofu since we want it to hold up while baking. Just be sure to squeeze out any extra moisture.
- Olive oil – for cooking tofu and veggies.
- Quinoa -I like using quinoa in this bowl recipe but you can sub in whichever grain you prefer.
- Kale – Any heartier green can be substituted here but I love the taste of kale when it’s been crisped up in the oven.
- Broccoli – chopped into florets.
- Plain greek yogurt – I prefer greek but you can use any plain yogurt
- Herbs of choice – cilantro, basil, mint, parsley, tarragon, chives, green onions, dill etc…
- Garlic – use fresh garlic! It tastes so much better.
- Salt and black pepper
- Jalapeno – optional but I love the spicy kick!
How to Make Green Goddess Tofu Bowls
STEP 1: MAKE QUINOA
Cook quinoa according to package instructions.
STEP 2: COOK TOFU
Press tofu to remove extra water and then chop into 1 inch cubes. Place tofu in a bowl and toss with 2 tbsp of olive oil and sprinkle with salt and pepper. Ensure that tofu is well coated. Place tofu on a parchment lined baking sheet to bake for 15 minutes. Remove tofu from oven and flip while also pushing all tofu to one side of the sheet (it will be crowded, this is fine!).
STEP 3: COOK VEGGIES
Add your broccoli florets to the pan and drizzle with 1 tbsp of olive oil and sprinkle with salt. Bake tofu and broccoli for 10 minutes. Push broccoli to the side with tofu and add your chopped kale. Toss with any olive oil leftover on the pan or add more if there isn’t any and sprinkle with salt. Bake for 5-8 more minutes or until kale is crisp. Watch carefully to ensure it doesn’t burn.
STEP 4: MAKE GREEN GODDESS SAUCE
To a blender add your Greek yogurt, mixed herbs, garlic, salt, pepper and optional jalapeno and blend until smooth.
STEP 5: PLATE + SERVE
Divide cooked quinoa evenly in bowls and top with tofu, broccoli and kale. Drizzle with green goddess sauce.
Easy Swaps & Substitutions
Swap the protein – prefer a different protein? You can easily swap the tofu for rotisserie chicken or a different meat option. Chickpeas are also a great plant-based substitute.
Change up the veggies – Not a fan of kale and broccoli? Have other veggies on hand that you need to use up? Feel free to mix and match veggies and sub in whichever you have/prefer!
Make it vegan – use plant-based yogurt in place of Greek yogurt to make these green goddess bowls fully vegan.
Swap the grain – I like using quinoa because it is a complete protein but any grain can be swapped in place of it. Rice is a great gluten-free substitute but you could also use farro, barley or whatever grain you desire!
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Green goddess sauce will last 1 week in the fridge.
These green goddess bowls are fantastic for meal prepping and storing in advance. To best preserve, prep all ingredients and wait to dress with sauce before serving. Reheat leftovers in microwave or oven.
More Bowl Recipes
Green Goddess Tofu Bowls
Crispy tofu is paired with quinoa and veggies and topped with a delicious green goddess dressing in these hearty and nutritious green goddess bowls. The perfect vegetarian dinner or lunch recipe that you can feel good about eating!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roast
- Cuisine: American
- Diet: Gluten Free
- 14 oz package extra firm tofu
- 3 tbsp olive oil, divided
- 1 1/2 cups quinoa, rinsed + drained
- 1 head of broccoli (roughly 2 cups), chopped into florets
- 1/2 head of kale (roughly 4 cups), destemmed and chopped
- 1 cup plain greek yogurt
- 1 cup mixed fresh herbs i.e. cilantro, parsley, basil, dill, tarragon, chives etc…
- 1 small garlic clove, roughly chopped
- salt and pepper, to taste
- optional: 1/2 jalapeno (seeds included for a kick)
- Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
- Make quinoa according to package instructions. Set aside.
- Press tofu in a dishtowel or paper towel to remove extra water and then chop into 1 inch cubes.
- Place tofu in a bowl and toss with 2 tbsp of olive oil and sprinkle with salt and pepper. Ensure that tofu is well coated.
- Place tofu and any extra oil on a parchment lined baking sheet to bake for 15 minutes.
- Remove tofu from oven and flip while also pushing all tofu to one side of the sheet (it will be crowded, this is fine!).
- Add your broccoli florets and drizzle with 1 tbsp of olive oil and sprinkle with salt.
- Bake tofu and broccoli for 10 minutes.
- Push broccoli to the side with tofu and add your chopped kale. Toss with any olive oil leftover on the pan or add more if there isn’t any and sprinkle with salt. Bake for 5-8 more minutes or until kale is crisp. Watch carefully to ensure it doesn’t burn.
- To a blender add your Greek yogurt, mixed herbs, garlic, salt, pepper and optional jalapeno and blend until smooth.
- Divide cooked quinoa evenly in bowls and top with tofu, broccoli and kale. Drizzle with green goddess sauce.
- Store tofu, quinoa and veggies for up to 3 days in the fridge. Green goddess sauce will last 1 week in the fridge.
