Press the 2 blocks extra-firm tofu to remove excess water: wrap in clean towels or paper towels, place a heavy pan or books on top, and press 15–30 minutes. After pressing, slice the tofu into cubes.

While the tofu is pressing, bring a pot of salted water to a boil and blanch 4 cups broccoli or broccolini: add to boiling water until bright green and tender-crisp (about 1–3 minutes depending on size). Immediately transfer to a bowl of ice water to stop cooking, then drain and set aside.

Drain the 1 small jar grilled artichoke hearts. If the artichoke pieces are large, halve or quarter them so they are bite-sized.

Dice the 2 avocados just before assembling to minimize browning; set aside.

Make the Green Goddess dressing: in a blender or food processor combine 1 cup plain Greek yogurt, 1 cup mixed fresh herbs, 1 garlic clove, salt and pepper to taste, and, if using, 1 tbsp lemon juice. Blend until smooth. Taste and adjust salt and pepper as needed.

Divide the 2 heads butter or bibb lettuce leaves among four bowls to form a base.

Arrange the tofu cubes, diced avocados, drained/grilled artichoke hearts, and blanched broccoli or broccolini evenly over the lettuce in the four bowls.

Drizzle each bowl generously with the Green Goddess dressing.

Sprinkle pumpkin seeds (pepitas) over each bowl for texture, add additional salt and pepper to taste if desired, and serve immediately.