with Avocado Radish Salad & Paprika Aioli
- 1 garlic clove
- 1 onion
- 6 oz broccolini
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- ¼ tsp smoked paprika
- 2 radishes
- 1 avocado
- 1 tsp paella seasoning
- 2 oz Peppadew® peppers
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Large pot
Bring a large pot with a few inches of salted water to a boil. Peel and mince the garlic. Peel and slice the onion. Trim 1 inch off the broccolini. Drain the tofu and pat dry with a clean kitchen towel.
Halve and juice the lemon. Add the minced garlic, just 2 tsp lemon juice, Vegenaise, smoked paprika, and a pinch of salt to a small bowl. Stir the paprika aioli well.
Trim and thinly slice the radishes. Halve the avocado, remove the pit, and dice the flesh. Add the remaining lemon juice, sliced radishes, diced avocado, and a pinch of salt and pepper to a medium bowl. Toss to combine.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the sliced onion and a pinch of salt and pepper and cook, stirring occasionally, until browned in places, 4 to 5 minutes. Transfer the sautéed onion to a plate.
Return the skillet to medium-high heat with 1 tbsp olive oil. Tear the tofu into 2 inch pieces and add to the skillet. Sprinkle with salt and pepper and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Add the paella seasoning and cook another 2 to 3 minutes. Return the onions to the skillet, add the Peppadews, and cook until hot, 1 to 2 minutes.
Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain the broccolini. Divide the Spanish-style tofu and avocado radish salad between large plates. Serve with boiled broccolini and paprika aioli for dipping. Enjoy!