AVOCADO TOFU TOAST
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
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
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
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
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
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
TOFU EGG SCRAMBLE WITH AVOCADO
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
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.
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- Heat skillet over medium heat. Add sesame seeds and cook, stirring often until golden-brown and fragrant. Do not leave unattended.
- For optimal flavour, press tofu to draw out excess moisture. Check out our tutorial on draining and pressing tofu for a quick and easy method.
- Set aside half of the sesame seeds. Combine remaining ingredients in a blender. Blend on high until smooth and creamy. Taste and adjust seasoning. Add remaining sesame seeds and stir. Chill in refrigerator.
- In a large bowl, add 2 handfuls of spinach. Top with grated carrot, sliced cucumber, red bell pepper, avocado, and green onion. Add ¼ of the chilled marinated tofu. Drizzle with dressing and sprinkle with extra toasted sesame seeds.
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- Firmly squeeze tofu to expel as much excess water as possible (don’t worry if it begins to crack or come apart). Tear into 1"–2" pieces.
- Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, tossing occasionally, until golden brown and crisp around the edges, 5–7 minutes. Using a rubber spatula, break up tofu into ½"–1" pieces. Add garlic and cook, tossing occasionally, until tofu pieces are crisp all over, about 3 minutes.
- Reduce heat to medium. Add coriander, ancho powder, cumin, and fennel. Cook, stirring, just until spices deepen in color, about 20 seconds. Add tomato paste and cook, stirring with rubber spatula, until paste slightly darkens in color, about 1 minute. Add hot sauce and 1 cup water. Bring to a simmer and cook, uncovered and stirring occasionally, until sauce thickens, 5–7 minutes. Season with salt.
- Divide rice among bowls. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.
AVOCADO TOFU - ONOLICIOUS HAWAIʻI
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4.7/5 (7)Estimated Reading Time 6 minsServings 1Total Time 10 mins
- Drain and slice the tofu thinly (try to keep the rectangular tofu shape intact while you're slicing). Arrange the tofu on a plate.
- Drizzle the sesame oil and soy sauce all over the avocado and tofu. Sprinkle sesame seeds and the shichimi togarashi on top. Eat and enjoy! I like this as a simple lunch by itself, or as a side dish when part of a larger dinner ^_^
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