“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Grilled tofu with avocado cream


I found tofu in the shop the other day, and I thought it can be a good fit to my sugar free challenge menu. I marinated the tofu triangles in green herbs. I am sick this week, having high fever and using hundreds of tissues a day, so I wanted to make an easy and quick lunch. And so I did. I marinated the tofu a day earlier, but that’s not necessary (I just thought I will prepare it yesterday, but fever won). I made avocado cream as topping and its lemony flavor fits very well the herb tasted tofu.


For the tofu (serves two)

  • 2 bags tofu (600 g)
  • 1 ts parsley, basil, thyme
  • 1 tea spoon salt
  • 2 pinches pepper
  •  3 ts olive oil

For the avocado cream

  • 1 ripe avocado
  • 1 ts lemon juice
  • 1 pinch salt, pepper

Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles and then cut through each to have 8 small triangles. Mix the oil with the herbs in a pan and add the tofu. Bake both sides of the tofu pieces on medium heat for 3-4 minutes.

For the cream, blend the avocado with the lemon juice and the spices in a food processor until well combined.

I served it with a nice salad, just used tomatoes, leek and green salad.

The recent Yummys