Greatest plates · Salad

Green Vibes Chopped Salad with Tofu and Edamame

Name: Green Vibes Chopped Salad with Tofu and Edamame
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g firm tofu, pressed and cut into 1.5 cm cubes; 1 tbsp olive oil, for the pan; ½ tsp salt; 150 g cavolo nero, stems out, finely chopped; 2 tsp olive oil, for massaging the kale; 200 g edamame, shelled and steamed; 200 g green cabbage, finely chopped; 150 g broccoli, very finely chopped, stalks and all; 180 g cucumber, diced; 1 whole avocado, stone and skin out, diced; 3 whole spring onion, thinly sliced; 45 g pepitas, roasted and salted; 1 whole avocado, stone and skin out; 60 g greek yoghurt, plain; 3 tbsp olive oil, extra virgin; 3 tbsp lemon juice; 1 clove garlic; 15 g walnuts; 15 g parsley; 20 g basil; 2 tbsp chives; 1 tsp dijon mustard; 1 tsp salt

Every green vegetable in the fridge, chopped small enough that you get all of them in one forkful, under a green goddess dressing built on avocado and herbs. It does not go soggy, which is rare, and it is genuinely better on day two.

Serves 4Prep 20 minCook 10 minSaladplant

Containsdairy · nuts · soy

KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen

Protein 20%Carbs 16%Fat 64%

About 659 kcal a serve — 35 g protein, 27 g carbs, 49 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 4

Method

Crisp the tofu

Tofu

Fry the tofu in the olive oil over medium-high heat with the salt until golden on several sides. Set aside to cool completely — hot tofu wilts a chopped salad.

In the frying panTofu →

firm tofu

olive oil

salt

10 min

Massage the kale

Kale

Put the chopped cavolo nero in a big bowl with the two teaspoons of olive oil and massage it between your hands for a full minute. It halves in volume and stops being chewy — this step is the difference between a nice salad and a jaw workout.

In the bowlKale →

cavolo nero

olive oil

3 min

Blend the green goddess dressing

Dressing

Blend the avocado, yoghurt, olive oil, lemon juice, garlic, walnuts, parsley, basil, chives, mustard and salt on high. Add a tablespoon or two of water if it is too thick to pour.

In the blenderDressing →

avocado

greek yoghurt

olive oil

lemon juice

garlic

walnuts

parsley

basil

chives

dijon mustard

salt

5 min

Chop, combine and dress

Toss

Add the edamame, cabbage, broccoli, cucumber, avocado, spring onion, pepitas and the cooled tofu to the kale. Pour the dressing over and toss until everything is coated green.

In the bowlToss →

edamame

green cabbage

broccoli

cucumber

avocado

spring onion

pepitas

5 min

Cook's noteChop everything to roughly the size of the edamame and it eats properly.

Estimated per serve

659 kcal · 35 g protein · 27 g carbs · 49 g fatestimates, within ~10%

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Greatest plates · Salad

Green Vibes Chopped Salad with Tofu and Edamame

Serves 4Prep 20 minCook 10 minSaladplant

Containsdairy · nuts · soy

KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen

Protein 20%Carbs 16%Fat 64%

About 659 kcal a serve — 35 g protein, 27 g carbs, 49 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 4

Method

Crisp the tofu

Tofu

Fry the tofu in the olive oil over medium-high heat with the salt until golden on several sides. Set aside to cool completely — hot tofu wilts a chopped salad.

In the frying panTofu →

firm tofu

olive oil

salt

10 min

Massage the kale

Kale

In the bowlKale →

cavolo nero

olive oil

3 min

Blend the green goddess dressing

Dressing

Blend the avocado, yoghurt, olive oil, lemon juice, garlic, walnuts, parsley, basil, chives, mustard and salt on high. Add a tablespoon or two of water if it is too thick to pour.

In the blenderDressing →

avocado

greek yoghurt

olive oil

lemon juice

garlic

walnuts

parsley

basil

chives

dijon mustard

salt

5 min

Chop, combine and dress

Toss

Add the edamame, cabbage, broccoli, cucumber, avocado, spring onion, pepitas and the cooled tofu to the kale. Pour the dressing over and toss until everything is coated green.

In the bowlToss →

edamame

green cabbage

broccoli

cucumber

avocado

spring onion

pepitas

5 min

Cook's noteChop everything to roughly the size of the edamame and it eats properly.

Estimated per serve

659 kcal · 35 g protein · 27 g carbs · 49 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe