This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking. Perfect in hot weather! Recipe from food blog, “The Woks of Life”
Serves 2, but can easily be doubled
7 oz silken tofu (200g, or about half a package)
1 ripe avocado, but not “mushy” (I would get 2 avocados incase you mess up slicing it evenly)
2 cloves crushed garlic
1 tsp grated fresh ginger
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp sugar
1/2 tsp Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
1/4 tsp white pepper
2 tsp water
salt (to taste; you may not need any)
1 scallion (finely chopped)
1/4 cup toasted slivered almonds, coarsely chopped (optional)
Start by thinly slicing your silken tofu unto small squares. Also, cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices. (See picture)
Arrange alternating slices of the tofu and avocado on a serving platter.
In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water and salt to taste. Mix well to combine and drizzle over the tofu and avocado.
Garnish with the chopped scallions (and slivered almonds, if using) and serve