Avocado Tofu Salad Recipe
Baby, it’s hot outside!
Here in Florida temperatures are hitting the upper nineties with the humidity factor right up there around ninety-nine percent. It’s hot! It’s sticky! It’s no time to be bent over a hot stove.
I love this light and refreshing salad – it’s a flavor packed meal in itself. If Japan and Mexico fell in love and had a beautiful summer baby, it would be this salad. And the best part? No cooking!
I say this Avocado Tofu Salad recipe serves four. That’s probably true for normal people but I find this salad so addictive it really only feeds one – me!
Recipe Notes: Don’t skip the step of draining your tofu or your salad will be watery. Just cube it up, toss in a strainer and walk away (get a book and a glass of lemonade, find a hammock, relax…) for an hour or so. If sodium is an issue for you, use San-J’s Tamari Lite 50% Less Sodium Gluten Free Soy Sauce.
- 1 pound silken tofu
- 2 medium Haas avocados
- 1 tablespoon lime juice
- 1 tablespoon San-J Tamari or San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce
- 2 teaspoons sesame oil
- 2 tablespoons honey
- 1 small jalapeno peppers seeded, deveined and minced
- 1/3 cup thinly sliced red onions
- ½ cup cilantro leaves
- 2 teaspoons black sesame seeds
Cut the tofu into cubes and place in a strainer. Let strain for 1 hour to remove all excess liquid.
Peel and seed the avocados, cut into cubes. Place in a mixing bowl, add the lime juice, and toss to coat. Add the drained tofu.
In a small bowl whisk together the soy sauce, sesame oil, honey, and jalapeno and add to the avocado and tofu. Add the onions, cilantro and sesame seeds and toss gently to combine.
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