How to make little gem and edamame salad with tofu green goddess dressing

One reason some people say they won’t go meat-free is a fear that a plant-based diet can’t deliver enough protein.

While red meat, poultry, dairy and eggs are admittedly excellent protein sources, plant-based protein is hardly a non sequitur.

Tofu and beans are both protein-rich options. Edamame beans – you’ll find them in the freezer section – have as much as 12g of protein per 100g.

Blanch them quickly and serve in a salad with a tofu dressing and you’re well on your way to getting all the protein your body needs.

A traditional green goddess dressing is made with herbs, mayonnaise and anchovies.

Blitz tofu and you’ve got a great substitute – rich, thick and creamy.

Stick with traditional herbs – chervil, tarragon and chives – or substitute with what you’ve got on hand.

Note: this recipe will make more dressing than you need so refrigerate any leftovers and use as a dip for crudite, or serve with roasted vegetables.

Serves 1-2

1 head little gem lettuce
100g frozen edamame beans
300g silken tofu, drained
3 Tbsp chopped dill + extra fronds for garnish
3 Tbsp chopped chives
½ tsp Dijon mustard
1 Tbsp olive oil
2 Tbsp white balsamic vinegar
Salt and pepper

To make the dressing, blitz the tofu with the dill, chives, Dijon mustard, olive oil and balsamic vinegar with either a stick blender or in the small bowl of a food processor. The tofu will whip up, creating a lovely, creamy dressing. Season generously with salt and pepper.

Wash and spin dry the lettuce leaves. Drop the frozen edamame beans into boiling water and blanch for a minute or two – until they’re cooked but still firm. Drain and refresh with cold water.

Arrange the lettuce leaves on a plate, sprinkle the edamame beans on top and spoon the green goddess dressing over the leaves and beans. Garnish with extra dill fronds and some more freshly ground black pepper and serve.

@juliapleonard