I happily encountered such an avocado at a produce stand on my way back from Tahoe this weekend. I must admit, I am still not an expert at picking ripe avocados, so maybe I lucked out or maybe the whole barrel was full of them, I don't know. Anyways, I took it back to Berkeley with the intention of making my standard avocado salsa chicken recipe. A twist of fate (namely me spacing and forgetting to buy chicken at the store) let to this vegetarian concoction. The combination of tofu and avocado is really, really good and I highly recommend it:
Warm pan fried tofu with avocado tomato salsa
For the salsa: Cut a perfect california avocado into medium size cubes. Squeeze the juice of a lemon over it. Add a coarsely diced tomato, three diced green onions, and a handful of chopped basil. Crack a little pepper in, mix gently, and set aside.
Cut a block of firm tofu (I like nesoya) into 1" cubes. Thoroughly dust with a mixture of cumin, salt and pepper. Pan fry in olive oil, turning the cubes periodically until the cubes are a pleasant golden color on the outside and the tofu is cooked through.
Allow the tofu cubes to cool just a bit, and then serve with the salsa spooned over top.
We had this dish with quinoa on the side. It was a fabulous hippy californian dinner!
3 comments:
I have to make this!, I said to myself. THen I remembered that I lacked a key ingredient. I will look in the Yellow Pages for Perfect Avocados.
quinoa and avocado? You are a flaming californian.
Sounds delicious!
(ps this is suzanne posting on robin's computer)
I just made a very similar salsa (parsley instead of basil, yellow onion) to put in an omlet and then later on top of pan fried tilapia. It was delicious!!! I bet it'd be even better with a divine Calicado.
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