Grilled Herbed Tofu with Avocado Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 500
- Total: 12 min
- Prep: 8 min
- Cook: 4 min
Ingredients
Tofu:
One 12-ounce container extra-firm tofu, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon herbs de Provence
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cream:
One 6-ounce ripe Haas avocado, peeled and pitted
1/2 packed cup fresh flat-leaf parsley leaves
1/2 cup vegetable broth
1/3 cup extra-virgin olive oil
1 tablespoon fresh lime juice (about 1 large lime)
1 clove garlic, peeled and smashed
1 large lime, zested
Salt and freshly ground black pepper
Directions
- For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
- Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
- For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
- Spoon the cream over the tofu and serve.