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Furikake tofu cocktail

Servings 6 individual servings

Ingredients

For the furikake tofu

  • 450 g super firm or extra firm tofu, drained and cut into 2.3 cm / 1-inch cubes
  • 2 tablespoons cornflour (cornstarch)
  • 5 teaspoons vegan furikake
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt

For the salad

  • 1 small romaine / cos lettuce, leaves washed, dried and roughly chopped
  • 1 ripe avocado, peeled and cubed
  • handful of dill leaves
  • 1 lemon, cut into thin wedges
  • Thousand Island Dressing
  • 60 g vegan mayonnaise
  • 2 tablespoons tomato ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Tabasco or hot sauce
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder or 1 small garlic clove, grated
US Customary - Metric

Instructions

  • Preheat oven to 220˚C / 425˚F.
  • Place the tofu cubes in a large bowl and drizzle over 1 tablespoon of olive oil. Toss to coat. Sprinkle over the cornflour (cornstarch), furikake, smoked paprika and salt and toss again to evenly coat the tofu on all sides.
  • Line a tray with baking paper. Add the tofu in a single layer and bake for 18-20 minutes, until golden and a little crispy around the edges.
  • Meanwhile, make the Thousand Island Dressing by combining all the ingredients in a bowl; whisk until smooth. Taste to make sure it doesn’t need any extra salt.
  • Set out 6 glasses (you can also use small bowls) and place a handful of lettuce into each. Divide the tofu and avocado between the glasses, and add a dollop of sauce. To serve, top with a few sprigs of dill and slide in a wedge of lemon.