This recipe has been modified from the original recipe from The First Mess.

Approximate time to prep, cook, and finally eat it: 40 minutes

Servings: 6
Serving Size: ½ of an avocado plus ½ cup of stuffing

Ingredients

Stuffing

• ¼ cup Olive oil
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp ground chives
• ⅛ tsp chili flakes
• 1 tsp dried thyme
• 2 tbsp lemon juice
• ⅛ tsp ground cumin
• 1 pound extra firm tofu
• 2 cups broccoli
• 3 ripe avocados
• ¼ cup dried apricot

Sweet Lemon Curry Sauce

• 2 tbsp lemon juice
• ½ tbsp Dijon mustard
• ¼ tsp mild curry powder
• ⅛ tsp ground cumin
• 1 ½ tbsp maple syrup
• ¼ cup onion
• ½ tsp water
• ½ tsp soy sauce
• 3 tbsp olive oil

Directions

1. First we will prepare the marinade. In a small bowl, mix together the olive oil, Dijon mustard, garlic, ground chives, chili flakes, thyme, lemon juice, and cumin.
   
2. Cut the tofu and broccoli into small pieces (cut the tofu into smaller pieces than in the picture below). Add to a large bowl, and then pour the marinade over it and mix to combine. Cover and place in the fridge for a half hour.
   
   
3. While the tofu and broccoli are chilling, now its time to prepare the lemon curry sauce. Add all the ingredients for it to a blender or food processor. Puree until you have a smooth sauce, as shown in the second photo below.
   
   
4. Now its avocado time (I had one half of an avocado that wasn’t good, leaving me with only 5 halves; the recipe calls for 6 halves). Cut the avocados in half and remove the pit. Brush/rub with oil and sprinkle with seasonings of your choice. Let these sit while we move to the next step.
   
5. The original recipe calls for grilling. However, its also easy enough to use a large skillet on the stove instead. Add some olive oil to a large skillet over medium heat. Remove the broccoli/tofu mixture from the fridge and add to the skillet. Our goal is to cook the broccoli and tofu and let it start to char. Depending on the size of your cuts, this should take 8-15 minutes.
   
6. Once charred, remove from the skillet and set aside in a large bowl.
   
7. Plop the avocados, face down, into the skillet. Let them cook, shifting them every minute, for 3-4 minutes. Our goal is to get them to start charring, as seen in the second photo below. Don’t be afraid to let them go longer than this. I pulled mine a little early. Place them in on a large plate or large container.
   
   
8. Add the lemon curry sauce to the broccoli and tofu mixture and toss to combine. Add the apricots as well.
   
9. Scoop a half cup of the mixture over the avocado and enjoy!
   

Nutritional Information

Nutritional information is for one serving and is approximate. One serving is one half of avocado and one half cup of broccoli/tofu mixture. This was calculated via the MyFitnessPal app. This assumes 6 servings, and may vary based on ingredients.

• Calories: 389
• Total Fat: 33 g
• Cholesterol: 0 mg
• Sodium: 128 mg
• Carbohydrates: 17 g
• Protein: 9 g