Avocado-Coriander, Tofu And Tomato On Danish Rye Bread

• Avocado-Coriander Dip
• 1/2 a ripe Avocado
• 1/2 cup lightly packed fresh coriander leaves
• juice of one lime (or to taste)
• 1 teaspoon salt (or to taste)
• Olive oil as needed
• The Rest (Rye Bread, assembly, ect)
• 2 pieces Danish Rye Bread (this varies in size, the slices i get are about palm-sized)
• 1/2 packet silken tofu (approx. just over 1/2 cup)
• All of your avocado-coriander dip
• 1 handful Roughly chopped walnuts
• 2 large tomatoes, thinly sliced

1. Put all ingredients besides oil in a blender and blend until smooth. Add oil only if needed - if your avocado is ripe enough, you should be ok. For me, lime is more important than salt in this, but like in the case of hummus, everyone to their own; feel free to add or reduce salt and lime as you please, just remember this taste is going to be toned down a little by the tofu later on, so stronger is better than weaker!
2. Blend your silken tofu until smooth, then add your avocado dip and blend until combined. Taste and adjust seasoning - if it's too strong, just add more tofu, but I prefer mine strong as the Rye bread also has a distinctive flavour.
3. Spread this tofu mix on your Rye Bread - be generous! Sprinkle with the walnuts, top with the slices of tomato and serve.

avocadocoriander, avocado, fresh coriander leaves, lime, salt, olive oil, bread, rye bread, silken, handful, tomatoes

Taken from food52.com/recipes/25701-avocado-coriander-tofu-and-tomato-on-danish-rye-bread (may not work)