1

ABOUT THE RECIPE:

Avocado-Tofu Salad features creamy avocado, fresh greens, almonds and tofu in a lemony dressing.

Makes 2 to 4 servings

2

INGREDIENTS:

SALAD
5 to 6 cups baby spring greens
6 to 8 ounces firm or extra-firm regular tofu, drained and cubed (sprouted variety is preferable)
1/2 large avocado, peeled and thinly sliced (see tip)
4 tablespoons raw or roasted almonds

DRESSING
4 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil (see note)
2 teaspoons maple syrup
1 large clove garlic, minced
Sea salt, to taste
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Put the lemon juice, olive oil, maple syrup, and garlic in a small bowl and whisk briskly until smooth and emulsified. Season with salt and pepper, to taste.

Divide the greens among 4 salad plates. For each serving, top with one-quarter of the tofu cubes and avocado slices and 1 tablespoon almonds. Drizzle 1 tablespoon (or more) of the dressing over each salad. Serve immediately.

4

Jazzy Tip: To keep the avocado from turning brown, slice it right before assembling your salad.

Chef’s Note: For a low-fat, sweeter salad dressing, omit the olive oil and add 3 more teaspoons of maple syrup.

Ingredients

Directions

1

ABOUT THE RECIPE:

Avocado-Tofu Salad features creamy avocado, fresh greens, almonds and tofu in a lemony dressing.

Makes 2 to 4 servings

2

INGREDIENTS:

SALAD
5 to 6 cups baby spring greens
6 to 8 ounces firm or extra-firm regular tofu, drained and cubed (sprouted variety is preferable)
1/2 large avocado, peeled and thinly sliced (see tip)
4 tablespoons raw or roasted almonds

DRESSING
4 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil (see note)
2 teaspoons maple syrup
1 large clove garlic, minced
Sea salt, to taste
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Put the lemon juice, olive oil, maple syrup, and garlic in a small bowl and whisk briskly until smooth and emulsified. Season with salt and pepper, to taste.

Divide the greens among 4 salad plates. For each serving, top with one-quarter of the tofu cubes and avocado slices and 1 tablespoon almonds. Drizzle 1 tablespoon (or more) of the dressing over each salad. Serve immediately.

4

Jazzy Tip: To keep the avocado from turning brown, slice it right before assembling your salad.

Chef’s Note: For a low-fat, sweeter salad dressing, omit the olive oil and add 3 more teaspoons of maple syrup.

Avocado and Tofu Salad
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