Back at It! Plus, Chili Rubbed Tofu and Mango Avocado Salsa

Hi, friends! Did you miss me?

Only kidding =) I have missed you all more than I can say, though. Are you ready to start again? I think that I finally am. When I decided to take a break from HAP, I knew that I hadn’t done all that I had hoped to do with this blog but I wasn’t sure when I would be ready to pick things up again. You see, I had always envisioned HAP as a wonderful extension of my everyday life but it had instead become a burden. And the thought of a blog, a lovely little hobby, serving as a burden when there are so many true burdens out there? So silly!  I needed a moment (or nine months of moments) to set this glorious beast of a hobby aside and get focused. You have all been in that same place, I’m sure. The happy news? I am more focused and more centered than nine months ago, have found some direction in my life (which we all need, some more than others), and am really excited to cook with you all again. Let’s do it to it!

HAP’s first birthday has come and gone but a belated celebration is better than nothing, yeah? A year ago my love affair with mango began when Whole Foods had a killer sale on the fruit. Guess what was on sale again this year?

A slight twist on my mango salsa from last year, I decided to make a sweet and tart variation starring lots of fresh mango, crisp and spicy red onion, and perfectly creamy avocados. At the last minute I added diced cucumber, really because I had it on hand, and it married with the other textures beautifully.

I paired this salsa with tofu that had been rubbed in a chili powder and spice mixture and seared in a non-stick pan until beautifully brown and crispy. Originally, I had set out to make Kathy’s Chipotle Citrus Superfood Tacos  but my pantry seemed to have about a third of the necessary ingredients and I had to go my own way. Hey, you do what you can with what you have, right?

Chili Rubbed Tofu

Serves 2

In a small bowl, mix the following. Feel free to adjust the proportions to your liking!

• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt

This was enough rub for half of a block of tofu. Please double the spice mixture for a whole block!

Method:

• Slice your tofu as follows:

1. In half width-wise. Set aside one half and only work with the other.
2. Take your half and slice it into thirds lengthwise.
3. Slice each third diagonally to end with 6 triangles total.

• Blot each triangle very well, absorbing as much moisture as you can.
• Carefully rub the chili powder mixture onto both sides of each triangle.
• Add all six triangles to a preheated nonstick pan and cook over medium-high heat until brown and crispy. Flip and do the same to the other side.

While the tofu sears, you can prepare the salsa.

Mango Avocado Salsa

Mix the following in a large bowl:

• 2 large, ripe mangos, medium dice
• 1/2 large red onion, small dice
• Juice of 1 lime
• lots of fresh black pepper
• 1/2 tsp kosher salt

I chose to add the avocado when I ate. Otherwise, the avocado will turn brown and look completely unappetizing!

I layered my salsa and tofu on a wide bowl with some barley at the bottom. Brown rice was my original plan but I was all out and barley offers that same chewy texture.

Thanks for sticking with me after this long and much needed break. I’m striving for balance in this next phase and hope to always find the joy in Happyaspie. See you soon!

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