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Author Notes: I train for swimming two hours a day, six sessions a week. When I get home, I'm more than a little hungry - and this is one of my go-to things to eat. Not only is it nutritious and filling, it's yummy enough to serve at, say, a dinner party without them even realizing it's the same thing you stuff into your mouth greedily at 9:45pm every other night of the week. The avo-coriander dip is delicious on it's own, but when i first made this i only had about a teaspoon left from making it earlier in the week, and the tofu added a welcome protein hit. —Lucy
Serves 2 (or thereabouts)
- 1/2 a ripe Avocado
- 1/2 cup lightly packed fresh coriander leaves
- juice of one lime (or to taste)
- 1 teaspoon salt (or to taste)
- Olive oil as needed
- Put all ingredients besides oil in a blender and blend until smooth. Add oil only if needed - if your avocado is ripe enough, you should be ok. For me, lime is more important than salt in this, but like in the case of hummus, everyone to their own; feel free to add or reduce salt and lime as you please, just remember this taste is going to be toned down a little by the tofu later on, so stronger is better than weaker!
The Rest (Rye Bread, assembly, ect)
- 2 pieces Danish Rye Bread (this varies in size, the slices i get are about palm-sized)
- 1/2 packet silken tofu (approx. just over 1/2 cup)
- All of your avocado-coriander dip
- 1 handful Roughly chopped walnuts
- 2 large tomatoes, thinly sliced
- Blend your silken tofu until smooth, then add your avocado dip and blend until combined. Taste and adjust seasoning - if it's too strong, just add more tofu, but I prefer mine strong as the Rye bread also has a distinctive flavour.
- Spread this tofu mix on your Rye Bread - be generous! Sprinkle with the walnuts, top with the slices of tomato and serve.