with Avocado Radish Salad & Paprika Aioli
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- 1 garlic clove
- 1 onion
- 6 oz broccolini
- 14 oz 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 (4 tbsp) olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Peel and mince the garlic. Peel and thinly slice the onion(s). Trim 1 inch off the broccolini stems. Drain the tofu, pat dry, and crumble. TIP: The drier the tofu, the crispier it will get.
Halve and juice the lemon(s). Add minced garlic, just 2 tsp (4 tsp) lemon juice, Vegenaise, smoked paprika, and a pinch of salt to a small bowl. Stir the paprika aioli.
Thinly slice the radishes. Halve the avocado(s), remove the pit(s), and dice the flesh. Add the remaining lemon juice, sliced radishes, diced avocado, and a pinch of salt and pepper to a medium bowl, and toss the avocado radish salad.
Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and a pinch of salt and pepper and cook, stirring occasionally, until onion is browned in places, 4 to 5 minutes. Transfer the sautéed onion to a plate. Bring a large pot with a few inches of salted water to a boil.
Return the skillet to medium-high heat and add 1 tbsp (2 tbsp) olive oil. Add the crumbled tofu, sprinkle with salt and pepper and cook, tossing occasionally, until tofu is browned in places, 5 to 7 minutes. Add paella seasoning and cook another 2 to 3 minutes. Return the sautéed onion to the skillet, add Peppadew peppers, and cook until hot, 1 to 2 minutes.
Add 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 cooked broccolini and paprika aioli for dipping. Enjoy!