Tender Greens is introducing new dishes that put seasonal vegetables and thoughtfully sourced produce at the center of the menu. Leading the lineup are two limited-time dishes featuring Hodo tofu, the family-owned, Bay Area-based company known for crafting premium, organic tofu with simple ingredients and traditional techniques.
The Vegan Tofu Katsu Bowl gives Hodo tofu a crispy treatment, pairing fried tofu with Japanese BBQ sauce, sushi rice, pickled cucumber, carrots, mizuna and cabbage. Sesame and ginger dressing brings the bowl together with a balance of sweet and bright flavors. The result is a completely vegan bowl with crisp tofu, hearty sushi rice and fresh, crunchy vegetables.
The Beet & Burrata Salad brings Hodo tofu into a vegetable-forward salad with roasted golden beets, creamy burrata, charred purple Napa Savoy cabbage, whipped tofu and furikake sourdough crisps. Ponzu dressing ties together the sweet roasted beets, rich cheeses and tofu with a savory finish.
“Hodo tofu has a great texture and clean flavor, which gave us a lot of room to work it into the menu in different ways,” said Oliver Plust, corporate executive chef at Tender Greens. “We wanted to show what tofu can do beyond a traditional plant-based bowl, from the crispy katsu preparation to the whipped tofu in the Beet & Burrata Salad. At the same time, the fall menu is really about letting the ingredients shine, with mushrooms, squash, carrots and other produce bringing variety to each dish.”
Beyond the new seasonal additions, Tender Greens is introducing a menu refresh built around ingredients like cauliflower, mushrooms, winter squash and carrots.
- Longevity Bowl has a reimagined recipe, featuring roasted mushrooms, fingerling potatoes and Tokyo turnips with olive oil labneh, available with sea bass or braised Romano beans. The bowl is served alongside a winter panzanella made with caramelized apples, delicata squash and golden balsamic vinaigrette.
- Fall/Winter Harvest Salad combines roasted winter squash, Bosc pears, grapes, pepitas, Laura Chenel goat cheese and caramelized onions with baby lettuces and golden balsamic vinaigrette.
- California Bowl, available with salmon or chipotle chicken, gets an update with roasted butternut squash salsa, cilantro lime brown rice, cabbage slaw, queso fresco, pepitas and lime crema.
- Happier Vegan boasts falafel, harissa sauce, farro wheat, carrot hummus with extra virgin olive oil, heirloom cherry tomatoes, pickled cucumbers, onions, roasted peppers, baby lettuces and sherry vinaigrette.
- Carrot Hummus Toast pairs carrot hummus and whipped feta with shaved carrots, dill, parsley, mint and zaatar on grilled Larder sourdough, finished with golden balsamic vinaigrette.
- Pomegranate Ginger Agua Fresca brings a bright, fruit-forward option to the beverage lineup.
The Fall/Winter menu will be available Oct. 7 for a limited time at all of Tender Greens’ locations. For more information, visit TenderGreens.com.
