Servings:
4
Prep time:
30
INGREDIENTS
- -500g tofu
- -2 avocados
- - carrot
- -1 lemon
- -80g black olives
- -8 sundried tomatoes
- -1 tablespoon capers
- -1 sprig chives
- -1 teaspoon ground parsley
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
