Ingredients
Scale
- 1 container silken tofu
- 1 avocado (I used ¼ of a giant florida avocado)
- 1 Tablespoon dried wakame seaweed
- ½ european cucumber
- ¼ red onion
Dressing:
- 6 tablespoons yuzu juice
- 6 tablespoons neutral oil
- 3 tablespoon light colored soy sauce (regular soy sauce is fine too)
- 3 tablespoon honey
- 2 clove garlic minced
- 3 teaspoon toasted sesame oil
Instructions
- Mix the yuzu juice, soy sauce, honey, garlic, oil, and sesame oil together in a cup and set aside until ready to use.
- Trim the red onion and slice into paper thin slivers. Put it in a bowl of ice water for 10 minutes to tame some of the strong flavor.
- Cut the cucumber into thin slices. Then stack the slices and cut through them again to create thin julienne pieces. Add them to the onions and let sit in ice water while you finish prepping other ingredients.
- Rehydrate the wakame by soaking it in ½ cup of water. Let it sit for 10 minutes until it has bloomed. Drain and set aside.
- Cut the avocado in half, take out the pit and then slice the avocado into 12 slices. Set aside.
- Open and drain the container of tofu. Carefully cut the tofu in half lengthwise and then each half into 8 slices.
- Drain the cucumber and red onions. Combine half with the wakame.
- On a platter, arrange the wakame combo as a bed in the center of a platter. Arrange the tofu and avocado attractively on the plate (you can also use 4 plates if you want to make individual servings).
- Arrange the rest of the cucumber and red onions on top.
- Serve avocado tofu salad with the dressing on the side.
Notes
*It’s best to serve the dressing on the side as the cucumber will start to leach liquid as soon as the dressing hits it, which will make the salad watery.
*Avocado Tofu Salad can be made ahead several hours in advance but it’s best to eat it the same day as the avocado will start to darken if left overnight.
Keywords: avocado, seaweed, tofu, yuzu, plant based