2 large ripe avocados, halved and pits removed
8 ounces silken tofu, drained well
Kosher salt
1/4 small red onion, finely diced (about 1/4 cup)
1 small jalapeno, finely chopped (remove seeds for less heat)
1 Roma tomato, finely diced (about 1/2 cup)
3 tablespoons fresh lime juice
2 tablespoons roughly chopped fresh cilantro, plus whole leaves for serving
Serving suggestions: baked blue or yellow corn tortilla chips and sliced bell peppers