Rainbow Tofu Salad Stuffed Avocado

• 1/2 pound firm tofu drained and rinsed
• 1/2 cup finely chopped onions
• 1 tablespoon fresh garlic minced
• 1 ounce vegetable oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried crushed red pepper
• 1 tablespoon good quality soy sauce
• 1 teaspoon paprika
• 14 ounce can of drained, garbonzo beans
• 3 tablspoons Tahini
• 1/2 ounce fresh chopped basil
• 1/2 ounce fresh chopped parsley
• 1 ounce chopped sun dried tomatoes (that have been rehydrated)
• 1 teaspoon dried sage
• 1/8 teaspoon cayenne pepper
• 1/2 cup finely chopped celery
• 1/2 cup fresh red pepper finely chopped
• 1 tablespoon good quality soy sauce
• 2 tablespoons water
• 3 ripe avocado

1. After you drain and rinse tofu mash the tofu with a fork
2. In a large frying pan saute mashed tofu, chopped onion, minced garlic and oil over low heat for 10 minutes or till it begins to brown. add black pepper, crushed red pepper 1 tablespoon soy sauce and paprika cook for 1 more minute
3. Blend the garbonzo beans, basil, parsley,sun dried tomatoes,tahini,sage,cayenne, soy sauce,water in a food processor untill mixture begins to bind together.
4. add the tofu mixture to the blended ingredients. stir in the chopped celery and chopped red pepper.at Chill well
5. Half the avocados and remove pits. Stuff each half with tofu salad and serve

onions, garlic, vegetable oil, black pepper, red pepper, soy sauce, paprika, garbonzo beans, tahini, basil, parsley, tomatoes, sage, cayenne pepper, celery, fresh red pepper, soy sauce, water, avocado

Taken from www.epicurious.com/recipes/member/views/rainbow-tofu-salad-stuffed-avocado-1202690 (may not work)