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



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  1. Pingback: Mama's High Strung™ » Blog Archive » Plated + Served: Baked Teriyaki Tofu

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: