- Ripe avocado
- Lemon juice
- 200 ml of water
- Pinch of sea salt
- 1 pinch ground chilli (optional)
- 300 g soft tofu tacos, diced
- 1 handful of beet sprouts
- Peel the avocado, chop and mash with the lemon juice, water, salt and pepper. Season if need be.
- Divide it into serving dishes and piece of tofu in each. Add a few beet sprouts and serve.
- This is great as an aperitif, but can also work as a main dish by adding more tofu.