Marinated Tofu with Avocado Mousse

Servings: 4
Prep time: 30
  1. Remove the excess salt from the capers, pit the olives and drain the oil from the tomatoes, then mince those ingredients and place them in a bowl. Add the parsley, 3 tablespoons oil and stir well.
  2. Slice 2/3 of the yogurt. Layer them in a baking tray and with a teaspoon, cover them with the condiment, then cover and let them marinate for 2 hours.
  3. Squeeze the lemon juice in a bowl. Peel the two avocados, removing the pit. Cut the pulp into chunks and season immediately with the lemon juice, to avoid oxidation.
  4. Mince the chives with the scissors. Combine it to the avocado and also add a pinch of salt and a tablespoon oil, then blend to obtain a consistent cream.
  5. Remove the cream from the blender and replace it with the non-marinated tofu. Blend it on its own first, then with the avocado cream, to obtain a soft and scented mousse. Add salt if needed.
  6. Place some avocado mousse in the serving plates (you can also use a pastry bag), decorate with carrot cubes, then place the marinated tofu slices with their condiment and serve.

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