Avocado Tofu Dressing Food

TOFU SALAD

Tofu Salad image

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that's sure to keep you satisfied!

Provided by Brita Britnell

Categories Salad

Time 55m

Number Of Ingredients 19

Ingredients

14-16 ounce block of tofu
2 tablespoons of olive oil
3 tablespoons of balsamic vinegar
2 tablespoons of water
2 tablespoons of maple syrup
2 cloves of garlic minced
1/4 teaspoon of salt
1/4 cup of lemon juice
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon of dijon mustard
1 teaspoon of maple syrup or honey
2 tablespoons of fresh herbs 4-6 large basil leaves, very finely diced
Freshly ground salt and black pepper, to taste
2 large heads of romaine (about 8 loosely packed cups of lettuce) chopped
⅔ cup of diced cucumber
⅔ cup of cherry tomatoes, halved
1 avocado, diced or thinly sliced
¼ cup of sliced almonds

Steps:

Press your tofu (see my full guide HERE on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.
Make the marinade for the tofu by whisking together the lemon juice, olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.
To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it's lightly browned on all sides.
Whisk together all of the ingredients in a medium bowl and set aside until ready to use.
Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.
Serve and ENJOY!
If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

Nutrition Facts : Calories 793 calories, Sugar 13.9 g, Sodium 376.9 mg, Fat 66.8 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 30.5 g, Fiber 8.9 g, Protein 25.9 g, Cholesterol 0 mg

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