Grilled tofu with avocado salsa cruda from Isabel's Cantina: Bold Latin Flavors from the New California Kitchen (page 115) by Isabel Cruz

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Notes about this recipe

  • MelMM on November 12, 2017

    This is served with the avocado salsa cruda on top. The tofu has no salt added (unless you use a "chile powder" with salt in it), but that is not a problem, because as I noted above, the avocado salsa cruda is quite salty from the amount of soy sauce. The overall effect is well-balanced. This is a very savory tofu dish. And interesting. You have a Japanese ingredient (tofu), seasoned with Southwestern spices, topped with Southwestern ingredients seasoned with a Japanese condiment. Somehow, it all works. Not going to say this will make a tofu-lover out of a tofu-hater, but if, like me, you like tofu, this is a pretty nice way to have it.

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