Recipe: Avocado & Tofu Salad

I got this idea from a local Japanese restaurant (Tono Sushi!) that we used to go to all the time.  I ordered it every time we went there.  It has very clean flavors and is super healthy.

It's just about the easiest thing you can make.  Silken tofu is best here.  It's got a nice texture.  But sometimes I just use regular firm or extra-firm tofu.  It's fine if you don't have the seaweed but it does add a nice crunch.  I tried using panko for the crunchy effect once, and that worked alright.  Just make sure you add it right before you eat it and after you've poured on your dressing.  Otherwise you're basically just eating tiny pieces of soggy bread.  The dressing is as simple as can be.  I don't know why I started using orange juice here but it works.  It's not quite as sharp as a lemon or lime I suppose.

It's good for a light lunch or even breakfast.

Serves 2

1 large avocado, sliced 1 block of silken tofu, firm or extra-firm, pressed and sliced 2 T tamari 1 T rice vinegar 2 teas orange juice seaweed (a sheet of nori works well) sprinkle of cayenne (optional)

I usually cut the tofu and avocado into about 4-6 slices for each person.  Arrange them on serving plates.

Mix liquids together to make the dressing. Pour over the plated tofu and avocado and let sit for five or so minutes to absorb the flavors.

In the meantime, heat a medium pan and put the seaweed on it for a matter of seconds, maybe ten.  Don't let it burn.  Crumble (or chop it) it over the rest of the dish and serve.

not silken tofu!