This delicious recipe was created specially for GEM® Avocado by food photographer and recipe developer, Rebecca Hincke at The Zesty Lime, who also has a new cookbook coming in 2022!
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For the green curry guacamole:
1 ripe GEM® avocado, peeled, pitted, and mashed
1 small red onion, diced
1 large clove garlic, minced
Handful cherry or baby plum tomatoes (80g), diced
1 bird’s eye or finger chilli, diced (remove the seeds for less heat)
Juice of 1 lime (about 2 tbsp)
1-2 tsp vegan green curry paste (depending on heat level)
3 tbsp fresh coriander, finely chopped (1 small handful)
1 tbsp Thai basil leaves, finely chopped
Pinch of sea salt (only if needed)
For the baked tofu:
100g extra firm tofu, sliced or cut into chunks
½ tbsp (8g) olive oil
½ tbsp (8g) tamari
Squirt of chilli sauce (optional)
1. Preheat the oven to 200 C/gas 6.
2. Dice the tofu/tempeh or break into small chunks and transfer it to a bowl.
3. Add the olive oil, tamari, and chilli sauce if using.
4. Toss to fully coat the tofu.
5. Bake for 30 minutes on a parchment lined baking tray until golden and crispy, turning the pieces halfway through.
To assemble the bowls:
100g dry rice noodles (vermicelli or rice stick), OR 200g fresh/cooked Konjac noodles
1 head baby gem lettuce, sliced or chopped
1 small carrot, peeled and julienned
200-300g assorted raw veg (bell pepper, mangetout, sugar snap peas, green beans, cherry or baby plum tomatoes, bean sprouts, etc.)
Small handful each fresh coriander and Thai basil, sliced or left whole
1-2 spring onions, finely sliced
½ tbsp (4g) roasted sesame seeds
Gem® is the richest, creamiest avocado you’re ever likely to taste. It’s also so versatile which makes Gem® a perfect choice for use in all kinds of recipes.