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Charred Broccoli & Tofu-Stuffed Avocados with Lemon Curry Sauce

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Servings 4 -6
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Ingredients

Charred Broccoli, Tofu & Avocados

  • ¼ cup olive oil, plus extra
  • 1 tbsp dijon or grainy mustard
  • 1 clove garlic, peeled and thinly sliced
  • 2 tbsp chopped chives + blossoms if you've got 'em
  • big pinch chili flakes
  • 5-6 sprigs of thyme, leaves chopped
  • 2 tbsp lemon juice + zest
  • sea salt and ground black pepper, to taste
  • ground cumin to taste
  • 1 package of extra firm tofu, cut into ½ inch slices
  • 2 stalks of broccoli, stems removed
  • 3 firm but ripe avocados
  • 1-2 barely ripe apricots

Sweet Lemon Curry-Spiced Sauce

  • 2 tbsp lemon juice
  • 1 strip of lemon zest
  • 1/2 tbsp dijon OR grainy mustard
  • 1-2 tbsp maple syrup OR agave nectar
  • 1/4 cup diced red onion
  • fat pinch of mild curry powder
  • small pinch of ground cumin
  • splash of water (use more or less depending on desired consistency)
  • sea salt and ground black pepper, to taste
  • 1/2 tsp tamari soy sauce
  • 3 tbsp-1/4 cup olive oil

Instructions

  • In a small bowl, whisk together the olive oil, mustard, garlic, chives, chili flakes, thyme, lemon juice, lemon zest, salt, pepper and cumin. Set aside.
  • Lay the tofu slices in a large dish and cut the broccoli into florets. Add the broccoli to the dish with the tofu slices. Pour the marinade mix over the tofu and broccoli. Cover and refrigerate, allowing to marinate for at least 1/2 and hour.
  • While the tofu and broccoli is marinating, make the sweet lemon curry sauce. Combine the lemon juice, lemon zest, mustard, maple syrup, red onion, curry powder, cumin powder, water, salt, pepper, tamari, and oil in a blender and blend on high until you have a completely smooth mixture. Check the sauce for seasoning and place in the fridge while you grill
  • Preheat your grill to high. Cut the avocados in half, and remove all pits. brush the exposed surfaces with oil and season with salt + pepper. Set aside.
  • Start laying the tofu and broccoli on the grill. Cook until char marks appear on all surfaces, carefully flipping pieces of tofu and broccoli over here and there for even cooking. Remove all tofu and broccoli once it's sufficiently cooked/charred. Place avocado halves on the grill and cook until char marks appear. Remove and place on a serving platter.
  • Chop up the tofu and broccoli into small pieces and toss together in a medium bowl. Dice up the apricots and add to the bowl as well. Toss with some more chopped chives or chive flowers if you want and spoon into the grilled avocado halves. Finish with drizzles of the sweet lemon curry sauce.

Equipment

  • Grill

Recipe Notes

  • Some cooked grain in this mix would be yummy if you've got some around.
  • Swapping tempeh for tofu could be delicious.
Charred broccoli and tofu-stuffed avocados are a filling vegan main. A lightly sweet and bright lemon curry sauce finishes it off.