Step 1

Preheat the oven to 425 degrees(F).

Step 2

Start the tofu first. In a large mixing bowl, whisk together the olive oil and lemon juice.

Step 3

Cut your block of pressed tofu into cubes. Then add the tofu to the bowl, toss to coat in the olive oil and lemon juice. Then sprinkle with a few pinches of salt and pepper. Then toss again.

Step 4

Place the tofu on a large baking sheet lined with parchment paper or a silicone mat.

Step 5

Bake for 15 minutes, then flip the tofu and bake for 10-15 more minutes or until the tofu is golden brown.

Step 6

While the tofu bakes, make the sauce. Drain your soaked cashews and add then to a blender.

Step 7

Then add the non-dairy milk, the parsley, dill, mint, tarragon, chives, lemon juice, zest, capers, salt, pepper and 2 cloves of garlic.

Step 8

Blend the sauce on high until the it is completely smooth. It may take a few minutes, depending on your blender. Set aside.

Step 9

Now, in a large skillet, heat the olive oil on medium high, then chop the remaining 2 cloves of garlic and add that and the shallots to the skillet.

Step 10

Sauté, reducing heat as needed, until the shallot is translucent, about 2-3 minutes.

Step 11

Then, pour the green goddess sauce you made into the skillet. Stir to combine. Then bring to a simmer. Reduce heat to low and simmer for just a few minutes until the sauce is hot.

Step 12

Taste and adjust seasoning, I like to add more salt and pepper and more lemon juice.

Step 13

When the tofu is done, add the tofu to the sauce, toss and then serve over rice if desired.