Berry and Avocado Summer Salad with Barbecued Tofu

berry avocado salad

I have been making this salad everyday for a couple of weeks now. It has all the perfect components for a summer dinner. The seasonal ingredients, the sweet and savory flavors, the cold ingredients easily thrown together in the kitchen, the hot ingredients cooked outside on the grill to keep your house cool, the bright happy colors- It’s summer in a bowl! If you don’t think you like tofu, you might not have tried it barbecued. I wouldn’t even say that it particularly tastes like barbecue sauce or feels like tofu. The sugar in the sauce caramelizes to a savory taste and the tofu firms up for a satisfyingly chewier texture. I like it better than tofu prepared any other way. This is an easy salad to throw together when you are having people over for dinner because it’s quick and looks so pretty. It is also packed with protein and  many healthy nutrients!

Berry and Avocado Summer Salad with Barbecued Tofu

Serves 2

6 oz of organic super firm tofu

1/4 cup barbecue sauce of your choice, or try this recipe if you want to make it from scratch!

3 cups baby arugula

6 fresh basil leaves, finely chopped

1 sprig of dill, finely chopped

2 green onions, finely chopped

1/3 red bell pepper, very finely chopped

5 strawberries, sliced

1/2 cup blueberries

1 avocado, pitted, peeled, and thinly sliced

1/3 cup raw walnuts

1/4 cup balsamic reduction (you can buy this at the store- usually labeled balsamic glaze- or make it by simmering balsamic vinegar over low heat until it thickens, about 15 minutes)

Optional: 1/4 cup olive oil (I found that the fat from the avocados and walnuts was enough fat for me but to each her own!)

 

If you have bought a block of tofu, slice off two 1/2″ thick slabs, and slather them in the barbecue sauce. Heat up the grill to medium high heat and grease it with a little oil. Once the grill is piping hot, lay the tofu slabs on there and grill for about 10 minutes per side, or until you get those nice dark grill marks.  If you don’t have a grill, you can put them in a preheated oven at 400 degrees for 20 minutes, turning once halfway through. I even make these in my toaster oven to keep the heat in the kitchen to a minimum.

While the tofu is cooking, get a big serving plate and spread out the arugula. On top of the arugula, sprinkle the basil, dill, green onions, and bell pepper evenly. Then, layer the strawberries and blue berries evenly. Do the same for the avocado and walnuts. I like to make a nice pattern and space everything out in an even, radial design. But, if you are not crazy like me and just throw everything on there, it will still be just as pretty, haha.

Finally, drizzle with the balsamic reduction and serve with the barbecued tofu slab on top. If you want you can slice the tofu up, which is what I did after taking the picture.

Happy Summer!

 

berry avocado summer salad (1)

Tropical Bliss Bowl

Tropical Bliss Bowl

This is a spin off of the avocado mango salad that you can typically find at Thai or sometimes Japanese restaurants. This flavorful version offers a tropical twist with coconut quinoa and a vanilla champagne vinaigrette. I know vanilla sounds a little crazy, but give it a try, and tell me what you think!

Tropical Bliss Bowl

Makes one large serving

1 cup cooked quinoa

1 tablespoon melted coconut oil

dash of salt

1/2 vanilla bean pod (or 1/2 tsp vanilla extract)

4 tbs champagne vinegar (or apple cider vinegar)

1 tbs first cold pressed olive oil

2 tsp agave nectar

1/2 mango, thinly sliced

1 avocado, thinly sliced

2 cups shredded kale (I used Trader Joe’s Cruciferous Crunch)

2 green onions, thinly sliced

2 tbs cucumber, cut into matchsticks

1 tsp raw sesame seeds

Toss the coconut oil with the warm cooked quinoa and a sprinkle of salt and put this at the bottom of your salad bowl. Next, in a small bowl, scrape out the tiny black seeds from half of a vanilla bean pod. Mix in the champagne vinegar, olive oil, and agave nectar. Taste it and adjust if necessary. In a medium bowl, combine the shredded kale, green onions, and cucumber, and toss with the dressing. Then lay this mixture on top of your quinoa. Finally, lay your slices of mango and avocado on top of the salad mixture in an alternating pattern. Finish with a sprinkle of sesame seeds. For a lighter salad, you can use butter lettuce instead of kale, and for a Caribbean spin, try adding some cooked black beans. I had a difficult mango so it’s not exactly the prettiest thing in the world, but I promise this flavor combo won’t let you down!