Description
A refreshing blend of spicy salsa and tofu for a perfect appetizer.
Ingredients
- 16 ounces, weight Firm Tofu
- 2 whole Tomatoes
- ½ cups Onion, Diced
- ¼ cups Cilantro, Chopped
- 1 whole Jalapeno, Seeded And Diced
- 1 cup Ketchup
- 1 Tablespoon Tamari Sauce
- 2 whole Ripe Avocados, Pitted And Cubed
- 1 whole Lime, Juiced
- Salt And Pepper, to taste
- 16 ounces, weight Firm Tofu
- 2 whole Tomatoes
- ½ cups Onion, Diced
- ¼ cups Cilantro, Chopped
- 1 whole Jalapeno, Seeded And Diced
- 1 cup Ketchup
- 1 Tablespoon Tamari Sauce
- 2 whole Ripe Avocados, Pitted And Cubed
- 1 whole Lime, Juiced
- Salt And Pepper, to taste
Preparation
Drain the tofu and press between 2 plates for 30 minutes to remove excess moisture.
Core the tomatoes and chop them. You want at least 2 cups. Place in a large bowl. To the bowl, add the diced onion, chopped cilantro, diced jalapeno, ketchup, tamari sauce, cubed avocado, and lime juice. Sprinkle with salt and pepper, combine well.
Cut the tofu block into 1-inch cubes. Add to the bowl. Fold the tofu into the tomato mixture until all the tofu is coated and it is well blended. Cover and refrigerate for 1 hour.
Spoon cocktail mixture into pretty glasses, garnish with additional cilantro and serve.
Makes 8 cups.
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