The Recipe: Herbed Tofu with Avocado Cream

from Giada De Laurentiis

Tofu:

One 12-ounce container extra-firm tofu, drained and patted dry

2 tablespoons extra-virgin olive oil

1 tablespoon herbs de Provence

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cream:

One 6-ounce ripe Haas avocado, peeled and pitted

1/2 packed cup fresh flat-leaf parsley leaves

1/2 cup vegetable broth

1/3 cup extra-virgin olive oil

1 tablespoon fresh lime juice (about 1 large lime)

1 clove garlic, peeled and smashed

Salt and freshly ground black pepper

For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)

Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.

For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.

Spoon the avocado cream over the tofu and serve.