Tofu and Avocado Salad

I have so much lettuce I do not know what to do.  I have been getting lettuce every week in my CSA share.  Really interesting lettuce too, but I am not usually a salad person so I have trouble eating it.  However, I have made a concerted effort and was inspired by many of Heidi's recipes over on 101 Cookbooks.  All of her recipes are delicious and easy.  This one was original a sandwich with marinated tempeh but it is also delicious as a salad.  It is really simple but immensely flavorful.  The tofu marinade/glaze has an interesting combination of flavors, balsamic vinegar, soy sauce, and adobo sauce (from chipotle chilies).  I have no trouble eating lots of lettuce with this salad.

The recipe also calls for roasted cherry tomatoes.  I have trouble keeping enough left over for the salad.  A little brown sugar gives them sweetness along with the natural sugars in the tomatoes to caramelize.  They are one of my favorite things ever.  I could just eat all of them right away.  And avocados are one of my favorite things ever too.  The tofu is a little spicy and the tomatoes are a little sweet and the avocado has the perfect mellow creaminess to balance it all out.

This salad takes a little longer to cook because of the roasted tomatoes but it is totally worth it.  And try it with tempeh too, which is also delicious.   It is also really tasty as a sandwich: mash up the avocado with salt and use as a spread.  I bet it would taste extra delicious on my Honey Whole-Wheat bread.

Tofu Avocado Salad

3 tbsps olive oil
1/4 cup soy sauce
2 tbsps balsamic vinegar
2 tbsps brown sugar (or maple syrup)
3 tbsps adobo sauce from a can of chipotle peppers
8 ounces tofu, drained and cut into bite-sized squares
1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tbsp brown sugar (or maple syrup)
scant 1/2 teaspoon of salt
2 cups lettuce, cut into bite sized pieces
1-2 avocado, sliced
1. Whisk together olive oil, soy sauce, balsamic vinegar, 2 tbsp brown sugar, and adobo sauce.  Place in bowl with tofu and set aside.
2. Slice tomatoes in half.  Toss with 1/4 cup olive oil and 1 tbsp brown sugar. Spread on a baking sheet cut sides up.  Bake for 45 minutes in a 350 degree oven.
3. Cook tofu and sauce on the stove over medium high heat until the tofu is heated through and the sauce thickens to form a glaze, about 10 minutes.
4. Top lettuce with roasted tomatoes, avocado and warm tofu.  Drizzle with glaze.
Adapted from 101 Cookbooks

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