Aside from the health benefits tofu provides, its mild flavor makes it a wonderful addition to everything from casseroles to baked goods, as it will absorb whatever flavors it comes into contact with. Use it just about anywhere your imagination takes you. This time my imagination took me to a salad.
Ancho Tofu Salad With Avocado Yogurt Dressing:
Serves 4 to 6
1 large, ripe avocado, mashed
1 cup Greek yogurt
1/2 teaspoon gluten-free worcestershire sauce
1/4 cup onion, minced
24 ounces extra-firm tofu
1 to 2 tablespoons extra-virgin olive oil
2 tablespoons garlic, minced
1/2 teaspoon ground pepper
1 to 1 1/2 teaspoons sea salt
1 1/2 teaspoons ancho chili powder
1 package romaine, or other greens of your choice
1 can organic black beans, drained and rinsed
2 cups organic corn, fresh or frozen, roasted
2 cups cherry tomatoes or fresh tomatoes, chopped
1 cup sweet bell pepper, chopped (red, yellow or orange are best for this)
- To make dressing: In a medium-sized bowl, mix avocado, Greek yogurt, worcestershire sauce, onion, 1/2 teaspoon sea salt, and 1/4 teaspoon ground pepper together. Chill in the fridge while cooking the tofu.
- To cook tofu: Drain tofu in a strainer. Press a plate over the top to further expel the water. Pat try with paper towels, and then slice into cubes.
- In a large skillet (big enough so there's room for the tofu — without being piled on top of itself), spread the oil and garlic around the pan before lightly sautéing for a minute or two. Lay the tofu cubes on top. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the ancho powder over the tofu and gently turn the pieces over, coating each side. Cook for several minutes on high heat before turning again. Add additional 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rest of ancho powder, and cook an additional 5 to10 minutes. The seasonings should turn the tofu a lovely golden, reddish-brown color. When finished, remove the pan from the heat and allow the tofu to cool before adding it to the top of your prepared salad. Trust me, it tastes so good when the flavors are allowed to set.
- To assemble salad: In a large bowl, combine romaine, black beans, corn, cherry tomatoes, and sweet bell peppers. Toss with enough dressing to coat. Divide among plates and top with cooled tofu. Serve leftover dressing at the table.