March 4, 2013

Tofu Avocado Salad


  • 11 ounces silken tofu, cut into cubes
  • 1 large avocado
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • 1 teaspoon sesame seeds
  • 2 teaspoons sesame oil
  • 1 scallion minced
  • handful of cilantro


  1. Put the cubed tofu in a sieve or colander over a bowl to allow excess water to drain for at least 1 hour. This keeps the salad from getting watery.
  2. Cut the avocado in half, remove the pit, then peel and cube the avocado. Put the avocado in a non-reactive bowl and toss with the lemon juice to prevent it from changing color.
  3. Add the drained tofu, salt, sesame seeds, sesame oil, and scallions. Gently toss to distribute all the ingredients evenly. Top with cilantro and serve.