Avocado With Tofu Recipes

AVOCADO TOFU TOAST

Steps:

• Preheat the oven to 425 degrees F. Cover a baking sheet with parchment paper.
• Cut the tofu block in half, lengthwise through the middle, making two blocks about 3/4-inch thick. Then slice the two blocks in half, this time through the center, making 4 triangular pieces of "tofu toast."
• Place the tofu in a single layer on the parchment. Spray the top with oil and bake until golden, crispy and slightly bubbling on the top, about 20 minutes.
• Take the tofu out of the oven, flip each piece over and spray with oil. Then return to the oven to cook for another 10 minutes. Let it cool slightly, 5 to 10 minutes.
• To serve, slather the tofu toast with the avocado and garlic powder. Sprinkle with the black pepper, red pepper flakes and layer on sprouts, radishes and hard-boiled egg if using.
• Store any leftover tofu toast in an airtight container, in the refrigerator for up to a week. Reheat in a 400 degree F oven for 5 to 8 minutes, or in a microwave for 1 minute.

AVOCADO WITH TOFU

Steps:

• Put the first 3 ingredients into a big serving bowl.
• Mix vinegar, sugar and soy sauce in a measuring cup until the sugar dissolves completely.
• Pour the mixture into the avocado mixture and let sit for 10 minutes.
• Using a small saucepan, heat the sesame seed oil together with the chilli pepper until it 'smokes'.
• Remove and pour this over the avocado mixture.

GRILLED HERBED TOFU WITH AVOCADO CREAM

Steps:

• For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
• Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
• For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
• Spoon the cream over the tofu and serve.

AVOCADO AND TOFU DIP

Steps:

• Process the avocado and tofu in a blender or food processor.
• Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
• Blend until well combined.
• Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
• Place the mixture in a serving bowl.
• If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia) that does not discolour.
• Add the avocado slices for garnish, if using, and serve.

AVOCADO AND TOFU DRESSING

Steps:

• Microwave silken tofu for 45 seconds to remove water.
• Or you can also wrap the tofu in kitchen towel or kitchen paper and place on a sieve for 30 to 45 minutes to drain.
• Peel the avocado and mix the flesh in a bowl with lemon or lime juice and mash.
• Using a fork break the tofu into bite size pieces and add to the avocado.
• Add cottage cheese, minced garlic, soy sauce, mayonnaise and salt and pepper.
• Refrigerate for several hours.

TOFU EGG SCRAMBLE WITH AVOCADO

Steps:

• In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.
• Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.