Pan Seared Tofu with Avocado Cashew Sauce

<

A simple sauce of avocado, tomato, cashew nuts, parsley and lime juice is served over pan-seared seasoned tofu for a light main course. It’s easy to make, yummy to eat, and your family won’t believe it is vegan. The crisp tofu is good on its own, but if tofu is not your cup of tea, chicken breast will do too.

	Avocado Cashew Sauce
2 block / 400 g Firm tofu Sea salt Freshly ground black pepper 1-2 tbsp Sunflower oil	1 Ripe avocado, finely chopped 2 Tomatoes, finely chopped 4 tbsp Parsley, chopped 1 tsp Minced garlic 4 tbsp Cashew nuts, finely chopped Juice of 1 lime Sea salt Freshly ground black pepper

1. Cut each block of tofu in half diagonally, then cut each into two triangles. Well season the tofu triangles with salt and pepper. Heat the oil in a skillet until hot. Cook tofu, in 2 batches, for 1 minute each side or until crisp and golden, then drain on paper towel.
   
2. In a bowl, add in finely chopped avocado, tomatoes, parsley, cashew nuts, and lime juice. Mix well, then season with salt and pepper.
   
3. Place tofu triangles, overlapping, on a serving plate. Spoon some avocado sauce over.

<

<