We spotted a good sale on one of our favorite produce items: avacados. So naturally, we bought loads of them!
I decided to use the leftover tofu and veggie mixture from the Savoury Chickpea Flour Tarts we had for lunch to make stuffed avacados for dinner.
Slice an avacodo in half length wise, and stuff with heated filling (recipe in previous post).
I served it with:
- sliced zucchini, fried in olive oil, garlic, and sprinkled with red pepper flakes.
- Salad with onion, tomato, red pepper, red onion, hard boiled egg, and hemp seeds. I serve almost every dinner with a side of greens, usually simply dressed with olive oil and sea salt.