AVOCADO & TOFU BREAKFAST BOWL WITH CARROT GINGER DRESSING

MAKES: 2 OR 3 GENEROUS BOWLS

TIME: 45 MINUTES

This savory bowl is a crazy good fusion of spicy sweet fried tofu, avocado, and Southwestern-style corn and bean salad, topped with a splash of invigorating carrot ginger dressing and a flourish of crunchy sweet potato chips. Get a fresh and feisty start to your weekend with this wholesome yet filling alternative to typically heavy, sugary brunch fare. For those ambitious types who plan on waking up at 1:30 p.m. on the weekends, prep the dressing and spice rub in advance; or don’t, they’re easy to whip up in minutes.

1 recipe Carrot Chia Ginger Dressing (page 26), or about 2 cups of your favorite salsa

Smoke & Spice Rub (see below)

1 pound extra-firm tofu or super-firm tofu (no pressing necessary)

2 teaspoons olive oil, divided

1 cup frozen or fresh corn kernels

½ pint cherry tomatoes, diced

1 cup cooked black beans, rinsed

1 cup lightly packed fresh cilantro, chopped

2 large handfuls mixed greens or baby arugula

1 large, ripe avocado

¾ cup sweet potato chips or high-quality tortilla chips, broken into bite-size pieces

SMOKE & SPICE RUB

2 tablespoons smoked sweet paprika

2 teaspoons organic granulated sugar

1 teaspoon freshly ground black pepper

1 teaspoon onion powder

1 teaspoon celery seeds

1 teaspoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon salt

Stir the spices together and store in a small, tightly sealed glass container. Use within your lifetime.

1 Prepare the dressing and spice rub first. Slice the tofu into 8 slabs and press it (see Pressing Tofu: A History, page 9). Rub with half of the spice rub.

2 Heat 1 teaspoon of the olive oil in a cast-iron skillet over medium-high heat. Sauté the corn for 2 to 3 minutes until hot, then transfer to a dish. Heat the remaining 1 teaspoon of oil and pan-fry the tofu until hot and golden, flipping occasionally, about 4 to 6 minutes. Drizzle or spray on a little extra oil if necessary.

3 In a mixing bowl, toss together the corn, tomatoes, beans, cilantro, and greens with a splash of dressing or salsa. Divide among serving bowls. Top with avocado and fried tofu and scatter a few chips on top. Dust with a little spice rub mix and serve with the remaining carrot dressing on the side.