A couple of weekends ago my neighbor made this green saucy mixture that we dipped veggies and shrimp in. I could not stop eating it, so I asked her what she called it was and she said Green Goddess Dressing. Now, I have had the bottle version before, but this one was incredible and different. This recipe uses avocado, parsley and cilantro for the lovely green color, and it omits the traditional anchovies and sour cream to make it vegan.
I used it as a dressing for this tofu and millet bowl. Millet is a grain that has a “corn-like” flavor and is gluten free. The tofu adds protein, calcium and B vitamins to make this a nutrient-dense meal. This also makes a great lunch-to go-option. Layer all the ingredients in a jar and head out the door.
Tofu Bowls with Millet and Avocado Dressing
• 1 cup packed cilantro
• 2 cups water
• Salt, to taste
• 1 cup millet
• 2 Tbsp extra-virgin olive oil
• Juice of 1 lime
• 3 Tbsp water, plus more, as needed
• 1 small avocado, peeled and pitted
• 1/2 cup packed basil
• 1/2 cup packed parsley
• 2 green onions, green parts only
• 2 garlic cloves, chopped
• 1/4 tsp salt
• 1/4 tsp cayenne (optional)
• 2 cups spring greens
• 2 cups smoked tofu
• 1 1/2 cups edamame beans
• 4 Tbsp unsalted pumpkin seeds
Blend together cilantro, 2 cups water, and a couple pinches of salt in blender. Place this in a saucepan and bring to a boil. Stir in millet and reduce heat to medium-low, and simmer, covered, until liquid is absorbed and millet is tender. Set pan aside for 5 minutes and then fluff the millet with a fork.
Place oil, lime juice, 3 Tbsp water, avocado, basil, parsley, green onion, garlic, salt, and cayenne (optional) in a blender and blend until nearly smooth. Add more water, 1 Tbsp at a time, to help with blending and to reach desired consistency.
To serve, divide millet among 4 serving bowls and top with greens, tofu, edamame beans and avocado sauce. Sprinkle on pumpkin seeds.
Photo from here, with thanks.