Nori Tempeh Salad Stuffed Avocados

Nori Tempeh Salad Stuffed Avocados

Servings: 4 Small or 2 Large

I can never get enough avocados and this is one of my favorite ways to enjoy them. The spicy seaweed flavor of the nori salad and the nutty essence of the tempeh create a balanced harmony with the cooling properties and smooth texture of the avocados. This dish is a perfect afternoon lunch on a hot day, or serve alongside some quinoa or brown rice for a quick and healthy dinner. 

Ingredients:

2 Ripe Avocados

1 Package of Tempeh

1/4 Cup Diced Bell Pepper 

2 Tbsp Vegenaise 

2 Tbsp Soy Sauce or Tamari

1 Tsp. Garlic Powder

1 Tsp. Sriracha Hot Sauce

Nori Komi Furikake Rice Seasoning (Available at most Asian Food Markets. You can also substitute 1 sheet of dried seaweed.)

Salt & Pepper

Preparation: 

1. Crumble tempeh into a sauce pan and fill with water until tempeh is submerged. Turn heat onto medium low and add soy sauce. Cover the pan and let tempeh cook until all of the water and soy sauce is absorbed, stirring occasionally to prevent burning. 

2. Once tempeh is finished cooking, transfer to a small bowl and use a fork to mash into small pieces. Transfer to the refrigerator to cool for about 15 minutes. Stir the tempeh half way through to expedite cooling time.  

3. Meanwhile, cut two ripe avocados in half and carefully remove the seed and skins. Set aside while you continue to prepare the Nori Tempeh Salad.

4. Remove crumbled tempeh from the fridge and add in the remainder of the ingredients, reserving some of the Furikake to sprinkle on top. Taste for salt and pepper and add until desired flavor is achieved. Add additional Sriracha Sauce for a spicier salad. 

5. When finished preparing the salad, transfer the avocado halves onto a plate and carefully scoop salad into the avocado, filling the area where the seed was. Sprinkle the tops with additional Furikake and serve immediately. There will be extra salad left which works fantastically in sandwiches or on top of a bed of greens :)