Author Notes
Tofu used to be one of those foods that my boyfriend wouldn't touch with a 10 foot pole. Enter this salad. The creaminess of the avocado and the crunch of asparagus lend themselves to tofu. A little dijon doesn't hurt either. Adapted from The First Mess. —Mari Miyachi
Ingredients
- Avocado Asparagus Salad
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1/4 cup
olive oil
-
1 tablespoon
dijon mustard
-
1 tablespoon
chili flakes
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1
bunch oregano, chopped
-
1 tablespoon
cumin
-
1
package extra firm tofu, diced
-
1
bunch asparagus, chopped
-
3
avocados, sliced
-
2
apricots
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2 cups
spinach
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1
bunch basil, chopped
- Sweet Spicy Sauce
-
2 tablespoons
dijon mustard
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1 tablespoon
maple syrup
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1
shallot, finely diced
-
2
cloves garlic, minced
-
1 tablespoon
garam masala
-
1 tablespoon
cumin
-
1 tablespoon
soy sauce
-
2 tablespoons
water
-
2 tablespoons
olive oil
Directions
-
Preheat the oven to 450 degrees.
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In a small bowl, mix the ingredients for the Sweet Spicy Sauce and set aside.
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In a medium bowl, mix the olive oil, mustard, chili flakes, thyme, cumin, tofu and asparagus. Let this marinate for at least 30 minutes.
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Lay the tofu and asparagus on a baking sheet. Cook in the oven for 30 minutes, stirring occasionally.
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Remove from the oven and toss with avocado, spinach, and basil. Serve immediately or let cool and serve at room temperature.
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