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
Serves: 4
Ingredients
Avocado Asparagus Salad
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1/4
cup olive oil
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1
tablespoon dijon mustard
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1
tablespoon chili flakes
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1
bunch oregano, chopped
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1
tablespoon cumin
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1
package extra firm tofu, diced
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1
bunch asparagus, chopped
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3
avocados, sliced
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2
apricots
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2
cups spinach
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1
bunch basil, chopped
Sweet Spicy Sauce
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2
tablespoons dijon mustard
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1
tablespoon maple syrup
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1
shallot, finely diced
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2
cloves garlic, minced
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1
tablespoon garam masala
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1
tablespoon cumin
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1
tablespoon soy sauce
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2
tablespoons water
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2
tablespoons olive oil
Directions
- Preheat the oven to 450 degrees.
- In a small bowl, mix the ingredients for the Sweet Spicy Sauce and set aside.
- In a medium bowl, mix the olive oil, mustard, chili flakes, thyme, cumin, tofu and asparagus. Let this marinate for at least 30 minutes.
- Lay the tofu and asparagus on a baking sheet. Cook in the oven for 30 minutes, stirring occasionally.
- Remove from the oven and toss with avocado, spinach, and basil. Serve immediately or let cool and serve at room temperature.