The use of the avocado cream with this dish helps to bring out even more of the wonderful flavors that the tofu has been cooked in. Again a suitable dish to serve to any vegan guests at your barbecue.
Ingredients
340grams Extra Firm Tofu Drained And Patted Dry
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Herbs de Provence
¾ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
Avocado Cream
170grams Ripe Haas Avocado Peeled And Pitted
120grams Fresh Flat Leaf Parsley
120ml Vegetable Broth
80ml Extra Virgin Olive Oil
1 Tablespoon Fresh Lime Juice
1 Garlic Clove Peeled And Smashed
Zest Of 1 Large Lime
Salt And Freshly Ground Black Pepper To Taste
Instructions
1. Cut the tofu in half diagonally to make 2 large triangles then cut each of these into half to make4 smaller ones. Then cut through each of the smaller triangles horizontally so you end up with 8 tofu triangles. Brush each side of the tofu with the olive oil before then sprinkling over each side the herbs, salt and pepper.
2. Now place on a preheated barbecue and cook for 2 minutes on each side or until they haveturned a light golden brown color. Once cooked place on a platter to serve to your guests.
3. To make the cream place the avocado, vegetable broth, flat leaf parsley, olive oil, lime juiceand zest and garlic in a food processor and blend until smooth. Then add to this some salt and pepper to taste.
4. Either spoon the cream over the top of the tofu before serving to your guests or place in a bowlbeside which your guests can then dip the tofu in.
