This beautiful vegan recipe for Avocado & Smoked Tofu Salad is what we have just eaten for the first part of our evening meal – and I just have to share it with you.
It is one of my all-time favourite recipes; slices of avocado are combined with smoked sesame tofu, drizzled with a delicious mustard vinaigrette dressing.
It is one of Viva! and The Vegetarian Recipe Club‘s most popular recipes. My friend Jane and I have taught hundreds of people how to make it, during our many cookery demonstrations at Viva!’s Incredible Veggie Roadshows.
You can buy the smoked tofu at health food shops and in some Waitrose stores. The dish takes just minutes to prepare, but makes for a very impressive dish to serve to dinner guests, or just as a special treat.
Avocado & Smoked Tofu Salad with Mustard Vinaigrette
Preparation/cooking time 5-10 minutes
2 large, ripe avocados
1 packet smoked tofu available from large supermarkets or health food stores. Taifun is the firmest in texture. Cauldron, Taifun and Dragonfly are all good but softer so if you want it crispy, fry for a minute or two first
2 dsp sesame seeds
Salt and black pepper
175ml/6fl oz extra virgin olive oil
75ml/3fl oz white wine vinegar
2 dsp (40ml) French or Dijon mustard
A little salt
Lots of freshly ground black pepper
1. In a pan, dry roast the sesame seeds over a high heat until starting to pop and brown. Keep stirring with a wooden spatula so they don’t burn.
2. Allow to cool.
3. Meanwhile, make the vinaigrette: mix the oil, white wine vinegar, mustard, salt and black pepper in a jar – use a fork to dissolve mustard then put lid on jar and give it a good shake.
4. Divide the avocados into halves, length-ways. Remove the stone and skin.
5. Place each half on an individual serving plate and cut into 6 slices.
6. Cut the smoked tofu into thin slices and insert in between avocado cuts.
7. Season with a little salt.
8. Pour the vinaigrette round then sprinkle seeds artistically over top of everything.
9. Sprinkle black pepper over the salad and serve.
10. The vinaigrette recipe makes quite a lot, but will keep for ages in a screw-top jar in the fridge. Alternatively, half or even quarter the quantities!
Recipe & picture by Viva! & The Vegetarian Recipe Club