Bobby Flay does amazing things with avocados. Tonight, I grilled tofu brushed with a cilantro-lime marinade and topped it with Bobby’s avocado corn relish. Seriously good.
1 package extra firm tofu, drained and pressed
1 cup well packed cilantro
2 tablespoons olive oil
2 tablespoons water
1 tablespoon freshly squeezed lime juice
Pinch of salt
Avocado Corn Relish
2 perfectly ripe avocados, cut in squares
1 cup of corn (2 shaved cobs or frozen)
1/2 small red onion, diced
Bunch of cilantro, coarsely chopped
The juice of 2 limes
2 tablespoons vegan sour cream
Pinch of salt
Preheat the oven to 400.
Press the tofu. Cut into triangles.
Cut the corn off of the cob and place on a baking sheet lined with tin foil. Toss with a dash of salt and a little bit of olive oil. Do the same even if you are using frozen corn. Bake the corn for about 15 minutes.
Prepare the marinade by placing the cilantro, olive oil, lime juice and salt in the food processor.
Cut the avocados into squares by halving the avocado and taking out the pit. Score the avocado half down and across. Using a big spoon (bigger than the avocado) scoop out the flesh and drop it into a bowl. Dice the onion and cilantro. Juice the limes. When the corn is ready toss it right in. Add salt. Right before you serve it, mix in the vegan sour cream.
Heat up a grill pan. Brush one side of the tofu with the marinade and place right onto the hot grill, marinade side down. After a few minutes, brush the top with more marinade and turn the triangles over. They are done when you see grill marks.
Place the tofu on a plate and top with a few heaping spoonfuls of the avocado corn relish. Enjoy. This relish is something to relish!