Avocadowithtofu 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

TOFU EGG SCRAMBLE WITH AVOCADO

Tofu Egg Scramble with Avocado image

Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

2 large eggs, lightly beaten
Coarse salt and ground pepper
2 teaspoons olive oil
7 ounces soft tofu (from a 14-ounce package), drained on paper towels
Pinch turmeric (optional)
1 small avocado, halved, pitted, peeled, and cubed
1/2 cup cherry or grape tomatoes, quartered
Whole-wheat bread, toasted (optional)

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.

AVOCADO AND TOFU DRESSING

Avocado and Tofu Dressing image

Wonderful accompaniment for fish and seafood even fried, chicken, vegetables, and salads. Original idea comes from Harumi Kurihara's book. She is sometimes quoted as a Julia Child of Japan - I think that's stretching it though. Be sure to use only silken or very, very soft tofu for this dish. This recipe tastes better after letting the taste meld in refrigerator for several hours. You can also omit cottage cheese and it works out fine. This recipe is to use expensive avocado to stretch it's taste and color and will not taste like guacamole with mostly all avocado.

Provided by Rinshinomori

Categories Sauces

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 avocado (preferably Hass)
0.5 (300 g) container silken tofu
1 -2 teaspoon lemon juice or 1 -2 teaspoon lime juice
1 garlic clove, minced
3 tablespoons cottage cheese
2 tablespoons mayonnaise
1 1/2 teaspoons soy sauce
salt and pepper

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.

Nutrition Facts : Calories 113.9, Fat 9, SaturatedFat 1.5, Cholesterol 2.7, Sodium 178.1, Carbohydrate 6.3, Fiber 2.8, Sugar 1.1, Protein 3.5

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