Avocado With Tofu Recipes

AVOCADO TOFU TOAST

Avocado Tofu Toast image

Smooth and spreadable, avocado has taken over morning toast as a dairy-free, healthier-fat and simply decadent spread. But for those on low-sodium diets, toast poses a bit of a challenge. Tofu toast offers the next-level solution. It offers a protein punch not found in traditional wheat products, plus, it makes a great party trick when entertaining low-sodium, gluten-free, and Paleo eaters. To add extra flavor, you can marinate or spice the tofu before cooking.

Provided by Jessica Goldman Foung

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

One 12-ounce block firm tofu, pressed and drained
Coconut oil spray or vegetable oil spray
1 avocado, sliced
1/2 teaspoon salt-free garlic powder
Freshly ground black pepper
Pinch red pepper flakes
Serving suggestions: sprouts, thinly sliced radishes, chopped hard-boiled egg, optional

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

Avocado With Tofu image

Can't remember how many times I've made this but it's always a favourite with my church friends. Saw this on a Japanese cooking show some years ago.

Provided by scleon90

Categories Soy/Tofu

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

200 g tofu, compressed and cut into chunks
1 cup chopped tomato (chunks)
1 avocado, cut into chunks
1 -2 dried chili
1/4 cup sesame seed oil
1/8 cup vinegar
1/8 cup sugar
1/4 cup soy sauce

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.

Nutrition Facts : Calories 368.2, Fat 30.6, SaturatedFat 4.4, Sodium 1354.1, Carbohydrate 19, Fiber 5.6, Sugar 11.3, Protein 8.8

AVOCADO AND TOFU DIP

Avocado and Tofu Dip image

Apparently the high nutritional value of avocados was well known by the Aztecs and the Incas. In the twenty-first century, it's often what we put with avocado that makes our recipes somewhat less than healthy. This is a super-healthy avocado dip - with tofu, cider vinegar, yoghurt and spring onions - which loses none of the appeal of an avocado dip although it is packed with ingredients so healthy that even your cardiologist will be asking you for the recipe! Serve with crisp raw vegetables such as broccoli and cauliflower florets and sticks of celery, carrots and zucchini. Or, if you feel that the dip is healthy enough to make some small dietary sins permissible, serve with your favourite crackers. Adapted from the holistic.com website.

Provided by bluemoon downunder

Categories Soy/Tofu

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 large avocados, coarsely chopped
1 1/2 cups tofu, crumbled (firm or soft)
3 teaspoons apple cider vinegar
3 teaspoons plain low-fat yogurt
2 -3 garlic cloves, minced
1 1/2 teaspoons kelp powder (optional)
4 spring onions, thinly sliced
3 cherry tomatoes, peeled, seeded and finely chopped
1/4 avocado, sliced, for garnish (optional)
1 1/2 teaspoons extra virgin olive oil, if dip is not serving immediately (optional)

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.

Nutrition Facts : Calories 119, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 10.5, Carbohydrate 6.5, Fiber 3.9, Sugar 1.2, Protein 4.4

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