Citrus Avocado Salsa with Broiled Tofu and Toasted Coconut Rice

I made this up the other night just using stuff I had on hand. I like following recipes, but things always taste better when you’ve thought of it yourself! If you’ve never had citrus in a savory application like this, give it a try. You might hate it, BUT you might love it.

Citrus Avocado Salaa

★★★★

Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 2 | Difficulty: Easy

Ingredients:

1 navel orange, segmented
1 small grapefruit, segmented
1/4 c minced red onion
1 small avocado diced
1/4c cilantro chopped
1/2 lime juiced

Directions:

Be sure to squeeze as much juice as you can from the membranes after you’ve segmented the citrus. Cut each segment in half. Mix everything gently. Let sit 30 minutes. Serve with broiled tofu and coconut rice

Coconut Rice

★★★★

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

4 cups cooked brown rice
1/4 lg yellow onion
4 cloves garlic grated
1 inch ginger grated
1/2 lime juiced
1/2 c flaked coconut, toasted
Braggs or salt to taste

Directions:

Toast coconut in a dry pan or toaster oven until it’s the color of peanut butter and smells like heaven. There are several ways you can make this rice but as long as every thing ends up together and the onion isn’t crunchy, in the end it doesn’t matter. The fastest way it to use pre cooked frozen brown rice, add everything to a microwave dish and nuke it.

Tofu

Slice firm or extra firm tofu however you like. Press out liquid. Coat with a little Braggs and broil until its a little crisp.

To serve, I like to layer rice, tofu, then salsa.

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