I first came across the combination of avocado and silken tofu in Fuchsia Dunlop’s book Every Grain of Rice.  Honestly, I didn’t think the combination of two mild, smooth ingredients was that interesting.  I only made it because it seemed like a good way to use up two ingredients I had plenty of:  avocados, and the silken tofu I keep in my hurricane supplies.

This went far beyond my expectation.  Somehow it’s more than the sum of it’s parts.  I’ve made it many times since, tweaking the dressing and experimenting with different toppings.  It makes a great salad with a big pile of sunflower sprouts.  For a side dish, I like it topped with green onions and sesame seeds.  You can also try it with fresh herbs, shaved radishes, pepitas, etc.

• Silken tofu comes in cartons and is not refrigerated.  You can find it at most grocery stores and all health food and Asian markets.
• Spice up the dressing as you like with chili oil, wasabi, fresh hot peppers, red pepper flakes, or black pepper.

Avocado with Tofu

Ingredients:

• 1 block firm silken tofu (12.3 oz)
• 1 avocado
• 3 tablespoons tamari (or soy sauce)
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1/4 teaspoon sesame oil
• a few drops of chili oil, to taste
• 1 tablespoon toasted sunflower seeds
• a handful of sunflower sprouts

Directions:

Thinly slice the tofu and avocado and arrange on a platter.

Whisk the tamari, water, lemon juice, sesame oil, and chili oil.  Drizzle over the avocado and tofu.  Top with sunflower sprouts and seeds.

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