This recipe I’m sharing is imperfect, but it is delicious. This is me admitting that cooking all week is not easy, but I make time for it because I love to share meals. I hope you can do the same. Set some time aside to share a meal with the people you care about. Don’t focus on making this perfect. Savor that moment.
Asparagus and Avocado Salad Recipe
1/4 cup olive oil
1 tablespoon grainy mustard
1 tablespoon chili flakes
5-6 sprigs of thyme, leaves rough chopped
pepper to taste
1 teaspoon cumin
1 package of extra firm tofu, cut into 1/2 inch slices
1 family asparagus, chopped
3 ripe avocados, halved
2 ripe apricots, diced
1 cup baby spinach
Sweet curry sauce
1 tablespoon grainy mustard
1 tablespoon maple syrup
1/4 cup diced red onion
1 tablespoon curry powder
1 teaspoon cumin
2 tablespoons water
pepper to taste
1 tablespoon soy sauce
1/4 cup olive oil
Preheat the oven to 475. Mix the olive oil, mustard, chili flakes, thyme, pepper, and cumin in a small bowl. In a baking dish, place the tofu and asparagus. Drizzle the sauce on top and place in the fridge for 30 minutes.
In a separate bowl, mix the ingredients for the sweet curry sauce.
Remove the tofu and asparagus from the fridge and cook for 20-25 minutes, until the asparagus is tender. You can broil for another 5 minute to get things crispy. Remove from the oven and chop.
Mix the tofu, asparagus, and apricots together with half the sauce. Serve spooned into avocado halves with baby spinach. Drizzle the remaining sauce on top. Enjoy!