Lemon Cucumber Tofu Salad
Ingredients
2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices
2/3 cup fresh dill, loosely packed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 big pinches of salt
225g nigari extra firm tofu
1/4 cup pine nuts
1/2 of a large, ripe avocadoInstructions
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.
In the meantime, cook the tofu and a pinch of salt in a well-seasoned skillet 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. Top with the remaining pine nuts.
Serve over cooked mung beans, salad greens, brown rice or soba noodles.
Makes 2-3 servings.
Hmm, another example of “I would eat that, what a nice dish, but hmm.. I would not dare serve this to anybody who is not actually on a diet or otherwise used to fitness food”. I like such a dish, it is filling and super healthy, and this here has a nice twist with olive oil and avocado. And I find the color combination so pretty too. Life is so strange and twisted sometimes :-D
