Grilled Herbed Tofu with Avocado Cream

This Christmas, I got a cookbook from a family friend. The cookbook is called "Giada's Feel Good Food" by Giada de Laurentiis. For those of you who do not know Giada de Laurentiis, she is a chef and stars in a show on the Food Network called "Giada at Home." She is absolutely gorgeous and has an amazing figure. Apparently, she wrote this cookbook because everyone kept asking her how she keeps looking so good while dealing with food all the time. So she compiled a collection of healthy eating recipes into this cookbook that she and her family eat on the regular. Needless to say, I was basically drooling when I flipped through all the recipes in the book. They all look so good. I look forward to posting a bunch of her recipes in the near future.

Anyways, I experimented with one of her recipes, the tofu with avocado cream. It's a great recipe for those who are vegetarian AND for those who are not because it tastes so delicious, the meatlover's won't miss the meat in this meal. Here is the recipe:

Recipe:

• Ingredients for Tofu
• 1 (12-ounce) container extra-firm tofu
• 2 tablespoons extra-virgin olive oil (evoo)
• 1 tablespoon dried herbes de Provence (I substituted some other dried herbs I had at home, a concoction of sage, parsley, basil)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• Directions for the Tofu
• Place a nonstick grilling pan over medium-high heat or preheat a gas or charcoal grill (I used a grilling pan)
• Cut tofu in half diagonally to make 2 triangles and then in half again to make 4 smaller triangles and cut again in half diagonally to make 8 triangles
• Brush on each side of each triangle with the olive oil
• Season with the herbs de Provence, salt, and pepper
• Grill the tofu until light golden, about 2 minutes per side
• Transfer to plates and get ready to eat them!

• Ingredients for Avocado Cream
• 1 ripe avocado
• 1/3 cup evoo
• Grated zest of 1 large lime (I skipped this because I didn't have any)
• 1/2 cup vegetable broth
• 1/2 cup packed fresh flat-leaf parsley leaves (I used dry parsley, which is why my sauce didn't come out as vibrant green but it still tasted delicious)
• 1 garlic clove, smashed and peeled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Directions for the Avocado Cream
• In a food processor, blend the avocado, olive oil, lime zest, lime juice, broth, parsley, garlic, salt, and pepper until smooth
• Spoon over the tofu and eat!

Enjoy this healthy vegetarian dinner! :)