Description
A fresh and satisfying layered dish made with golden pan-seared tofu, creamy avocado, and crisp vegetables, perfect for a light yet nourishing meal.
Ingredients
- Firm tofu: 200 grams, pressed and sliced
- Ripe avocado: 1 large, sliced
- Cherry tomatoes: 120 grams, halved
- Cucumber: 100 grams, thinly sliced
- Fresh lemon juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Garlic powder: 0.5 teaspoon
- Paprika: 0.5 teaspoon
- Salt: 0.5 teaspoon or to taste
- Black pepper: 0.25 teaspoon
- Fresh parsley or cilantro: 1 tablespoon, chopped
Instructions
- Pat the tofu dry with paper towels, slice into even pieces, and season with salt, black pepper, garlic powder, and paprika.
- Heat olive oil in a non-stick skillet over medium heat and cook the tofu for 3 to 4 minutes per side until golden and lightly crisp.
- Slice the avocado, halve the cherry tomatoes, and thinly slice the cucumber.
- Toss the avocado slices gently with fresh lemon juice and a small pinch of salt.
- Assemble the stack by layering tofu, avocado, cucumber, and tomatoes, repeating until all ingredients are used.
- Finish with chopped fresh herbs and an extra crack of black pepper before serving.
Notes
- Use well-pressed tofu to achieve the best golden crust.
- Choose ripe but firm avocados to keep the layers neat and creamy.
- Season lightly at each layer to ensure balanced flavor.
- Note: Allow tofu to cool slightly before stacking to preserve avocado texture.
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: tofu avo stack, tofu avocado recipe, vegan tofu stack, healthy vegan lunch, plant based meal