This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is something you throw together at the last minute. Not this one. Patience, little grasshopper. You need to marinate the tofu overnight. It’s also simple and straightforward. And it requires no oil. I know what you’re thinking, what does THAT have to do with being zen? I’ll tell you. This is an enlightened salad. The avocado is rich enough that you really don’t need any additional oil.
I know there are people out there who don’t like tofu, but I wonder, have they had any good tofu dishes? I like tofu with something to really give it flavor and tang. Ponzu sauce is perfect. The extra firm texture of this tofu really shouldn’t bother even people with “texture issues.” But if you or your guests really are adversed to tofu, you could certainly substitute diced chicken breast or chunks of seared tuna.
This salad is perfect for when your are trying to eat healthy or to enjoy on a warm day. It’s very light and refreshing but at the same time hearty and filling. If you try it, let me know what you think!
Avocado Tofu Salad with Ponzu
Makes 4 servings
1 large avocado, firm, not too soft
7 ounces of extra firm tofu (1/2 of a standard package)
1 small Persian cucumber
3 Tablespoons ponzu sauce (Kikkoman’s is fine or make your own)
Salad greens, preferably baby lettuce
1 green onion, minced
Toasted sesame seeds
Slice the avocado in half, remove the pit, cut into medium size chunks and place in a mixing bowl. Drain the tofu and cut into chunks, roughly the same size as the avocado. Add to the mixing bowl along with the ponzu sauce and toss, gently. Allow to marinate for at least 4 hours, preferably overnight. Use a mandolin to slice the cucumber into thin slices, or cut with a knife. Line each plate or bowl with salad greens, top them with cucumber slices. Place the avocado mixture on top of the salad greens and top each serving with green onion and sesame seeds. Drizzle each serving with a bit of the ponzu sauce.