I’m always looking for cool, delicious new salads to try. I like to experiment with things I’ve eaten or seen on restaurant menus. That’s what happened here. I picked this off a menu. We were in North Little Rock, visiting our son. He said that a local restaurant, the Casa Mexicana, had some good vegetarian options. So, we went there. On the menu was something called Mexican Cocktail. It was boiled shrimp served in a mixture of spicy tomato sauce, cilantro, avocado and pico de gallo. By the time we left, I was already thinking of a way to make it better. That’s how this recipe came about. Mix some up and have it for your July 4th celebrations. It’s cool and refreshing. And yummy. Oh so, yummy.
The ingredients –
You’ll need firm tofu, an onion, 2 tomatoes, 2 avocados, a jalapeno, lime, cilantro, tamari sauce and ketchup. Yes, ketchup. The secret to a great salsa!
Open the tofu and drain out the water. Sandwich the tofu between 2, paper towel lined plates and put a weight on top. Press it for at least 30 minutes. You gotta get that excess water out.
Get out a big bowl. This makes 8 cups of cocktail, so go large. Core and chop the tomatoes.
You want at least 2 cups. 3 cups is better. If you love tomatoes, that is. We love tomatoes!
Dump them into the bowl. Dice up 1/2 cup of onion and add it to the bowl.
Chop up 1/4 cup of cilantro and dump it into the bowl.
Now, about the jalapeno, if you like it hot, just dice up the whole thing. If you like flavor without the burning tongue, seed and devein the jalapeno. Dice it up and add to the bowl.
Measure out a tablespoon of tamari sauce (or Bragg’s liquid aminos, or soy sauce) and dump it in, too.
Squeeze out 1 cup of ketchup and, guess what? Right, dump it in the bowl. We’re all about the excitement here.
This is where we’re at so far.
Now, because avocados are tricky – they like to turn brown on you – we waited to add them. So, dice up that avocado!
And toss it in the bowl!
Add in some salt and pepper, too. We haven’t stirred the mess up yet, because now, were going to squeeze the lime juice over the avocado, to keep it from browning. It’s lime time.
Now, now, you can mix it up.
Time for the block of tofu.
I know, I know, it doesn’t look like much, does it. But you just wait! It’s going to be amazing. OK, cut it in half, width-wise.
Then, cut each half into 1 inch cubes.
And, add it to the bowl.
Mix it up, so that all the tofu is coated with the salsa cocktail mixture.
Cover it up and chill it in the fridge for at least an hour. Longer is just fine. Remember, you squeezed that lime juice over the avocado, so it won’t turn brown. When you’re ready to serve, put 1 1/2 cups into a pretty glass, top with a cilantro leaf and eat! I used these margarita glasses. So cute! And there you have it. Tofu Salsa Cocktail. Created from a listing in a restaurant menu. Inspiration comes from everywhere. Enjoy!
- 1 – 16 ounce package of firm tofu
- 2 – tomatoes
- ½ cup diced onion
- ¼ cup chopped cilantro
- 1 – jalapeno, seeded, diced
- 1 cup ketchup
- 1 Tablespoon tamari sauce
- 2 – avocado, pitted, then cubed
- 1 lime, juiced
- salt and pepper to taste
- Drain the tofu and press between two plates for 30 minutes to remove excess moisture.
- Core the tomatoes and chop them. You want at least two cups. Place in a large bowl.
- To the bowl, add the diced onion, chopped cilantro, diced jalapeno, ketchup, tamari sauce, cubed avocado, and lime juice. Sprinkle with salt and pepper, combine well.
- Cut the tofu block into 1 inch cubes. Add to the bowl. Fold the tofu into the tomato mixture until all the tofu is coated and it is well blended. Cover and refrigerate for one hour. Makes 8 cups.
- Spoon cocktail mixture into pretty glasses, garnish with additional cilantro and serve.