Plated + Served: Tofu “Egg” Salad Stuffed Avocado
This year, I’m going to have a better attitude about Lent.
Yes, I’m still giving up the booze and the sweets. I’ll also be eating less meat. I’m going to try to use this time to really explore vegetarian cuisine.
First up, a quick and easy tofu “Egg” Salad Stuffed Avocado for lunch on Thursday (I’m fasting on Wednesday). I’ve made this recipe completely vegan, but you can use regular mayo if you want. I also removed the avocado from the peel… but you can leave it in the peel (it’ll be like a little bowl).
This is going to be a real adventure. Please don’t tell the carnivores I live with… they’ll find out soon enough!
Tofu “Egg” Salad Stuffed Avocado
Tofu “Egg” Salad Stuffed Avocado
prep: 20 minutes
you’ll need…
1 pound firm or extra firm tofu, drained and cut into diced pieces
¼ cup chopped roasted red peppers
¼ cup chopped celery
¼ cup chopped scallions
½ cup vegan mayonnaise or regular mayonnaise
2 tablespoons Dijon mustard
½ teaspoon curry seasoning or turmeric
salt and pepper to taste
3 avocados, cut in half, pitted and peeled or unpeeled
let’s get to it…
Mix the diced tofu, chopped red peppers, celery and scallions together in a large bowl; set aside.
Blend the vegan mayonnaise (or regular mayonnaise), Dijon mustard and curry seasoning (or turmeric) together in a smaller bowl.
Fold the mayonnaise mixture into the tofu mixture using a rubber spatula. Season with salt and pepper to taste.
Divide the tofu salad evenly between each avocado half. Serve immediately.
cooking know how…
- Drain the tofu while you are chopping the other ingredients.
- Avocados discolor quickly when exposed to air. To avoid this, brush each avocado half with lemon or lime juice. You can also wrap the avocados tightly in plastic wrap, making sure to press the wrap directly on the avocado pulp.
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