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Tofu Avocado Slices With Pomegranate

When it comes to entertaining, a handy inclusion would be a quick yet healthy appetizer or canape. The Tofu Avocado Slices provide exactly that. A touch of protein, a bit of healthy fat, bundled together with a crunch, speckled with a splash of color and a hint of spice; to get everyone’s palate going yet, retaining the suspense of what’s to come.
Really simple to put together, an eye-catching appetizer or could even be a snack.
Add your own choice of base or perhaps an added topping and make it your own. Just have a go!
crispy crackers/cracker breads / Cream Crackers / rice crackers for the base – 4 (or as many as needed – 1 per slice) I used oats and pumpkin seed crisp breads and cream crackers. Choose one which suits your taste.
tofu slices – 1 per piece ( I used 4)
ripe avocado – cut open and the flesh sliced
mint coriander chutney/green chutney – 1/4 cup or as needed
pomegranate – 4 tbsp of fruit/seed
red chili powder/cayenne pepper/chili flakes – 1/8 tsp per slice (or as per taste)
lemon juice – few tsp to coat the avocado slices; more to drizzle over the appetizers
sea salt and freshly ground pepper to taste
olive oil – 2-3 tsp for pan frying the tofu slices
    •    firstly, dab the tofu with absorbent paper towel a few times to make it dry.
    •    cut out 1/2 cm thick rectangular slices of the tofu. if your cracker base happens to be circular or square, cut square slices.
    •    cut slices of the avocado, place them in a bowl. drizzle some lemon juice to avoid oxidation.
    •    get the seeds/fruit of the pomegranate out and ready.
    •    heat the olive oil in a pan. place the tofu slices carefully and pan fry them until they turn slightly brown.
    •    flip the slices, again brown them on the other sides. handle the slices gently especially if using silken tofu. use a broad flat spatula with perforations to lift the slice and flip and to transfer.
    •    once browned, transfer to an absorbent paper towel.
    •    to assemble, place the cracker on the plate.
    •    next place the tofu slice.
    •    drizzle over the mint coriander chutney in diagonal streaks across the slice to cover.
    •    now place the avocado slice.
    •    sprinkle cayenne/red chili powder, salt, and pepper.
    •    top the slice with pomegranate.
    •    drizzle some lemon juice.
    •    some freshly chopped coriander/mint leaves can also be added as topping.
    •    serve with lemon wedges and mint coriander chutney.
    •    Note:
Choose the cracker base as per taste. This makes a huge difference to the result.
Alternatives to tofu being Paneer (Indian Cottage Cheese); to avocado, mango slices, pineapple pieces.

Mint Coriander Chutney/Dip
Once you hit the mark with balancing the flavors in this recipe, you will love it. The spicy, tangy delight lifts up the chat dishes or any snack for that matter, with which this chutney is served as an accompaniment.
fresh mint leaves – 3/4 cup picked(separated from the stalks) and washed
fresh coriander – 1 medium sized bunch; I have used the leaves as well as tender stalks, having discarded thicker stems and the roots
freshly squeezed lemon juice – from 1/2 a lemon (medium sized) (adjust as per taste)
fresh ginger root – 1 inch piece, chopped roughly
green chili – 1 long or 2-3 small ones (use as per taste) chopped roughly
cumin seeds – 1 tsp
sugar – 1/2 tsp (I used unrefined sugar) (optional; but adds a good balance)
salt to taste
    •    wash and drain mint and coriander.
    •    chop ginger, green chili roughly.
    •    using a powerful blender or mixer/grinder, blend mint, coriander, ginger, green chili, cumin seeds, lemon juice, sugar, salt to a fine smooth paste adding small amounts of water – about 1/4 to 1/2 cup
    •    transfer this to a bowl.
    •    serve with tea time snacks such as samosa/pakoda/fritters etc ; use the preparation for chat recipes; can also be used to spice up salads with addition of plain natural yogurt mixed with the veggies; or even as a spread for sandwiches, rolls.

{module Anu Nagraja – Author }



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