2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices
1 handful of fresh dill (about 2/3 cup loosely packed)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 big pinches of salt
8 ounces nigari extra firm tofu
1/4 cup pine nute
1/2 of a large, ripe avocado
Instructions
Toss the cucumbers, dill, olive oil, lemon juice and
salt together in a medium bowl. Let sit for at least
20 minutes tossing gently once or twice along the
way.
In the meantime, cook the tofu. Cook the tofu and
a pinch of salt in well-seasoned skillet (I've
been trying to stay away from non-stick) over
medium-high heat for a few minutes, until the
pieces are browned on one side. Toss gently once
or twice, then continue cooking for another minute
or so, until the tofu is firm, golden, and bouncy.
Set aside.
Just before serving cut the avocado into cubes.
Spoon the cucumbers out of the lemon-olive oil
mixture into a large salad bowl. Add half of the
remaining dressing, the tofu, and half of the pine
nuts. Gently toss. Taste. Add more dressing or
salt if you like. Sprinkle the avocado across the
top of the salad and gently toss once or twice to
distribute it throughout the salad. Serve topped
with the remaining pine nuts.
Originally Submitted
8/14/2014
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