Loaded avocado "chicken" salad made with tofu, red onions, and corn. The perfect summer side dish that's packed with protein, healthy, plant-based fats, and nutrients.
Remove frozen tofu block from the packaging. To quickly defrost, microwave block for 10-12 minutes, or until thawed.
Press excess water from tofu. Cut into 1-inch thick planks, and pat-dry each plank. Mix together water and Not-Chick’n Cubes until cube has dissolved.
Add oil to a pan over high heat. Add the tofu and cook for 5 minutes. Then, pour in the Mix together water and Not-Chick’n broth. Cook for another 10 minutes, or until golden. Set aside to cool.
Salad
In a large bowl, add the tofu, avocado, corn red onion, and cilantro. Add a squeeze of lemon juice, salt, and pepper to taste. Gently toss until ingredients are well-combined.