{"id":45542,"date":"2017-10-07T14:52:26","date_gmt":"2017-10-07T18:52:26","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45542"},"modified":"2017-10-07T14:52:26","modified_gmt":"2017-10-07T18:52:26","slug":"avocado-toast-with-ginger-marinated-tofu%e7%94%9f%e5%a7%9c%e3%83%9e%e3%83%aa%e3%83%8d%e8%b1%86%e8%85%90%e3%81%ae%e3%81%9b%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45542&lang=en","title":{"rendered":"Avocado Toast with Ginger Marinated Tofu<br>\u751f\u59dc\u30de\u30ea\u30cd\u8c46\u8150\u306e\u305b\u30a2\u30dc\u30ab\u30c9\u30c8\u30fc\u30b9\u30c8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45543 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/27.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I haven&#8217;t had an avocado toast for a while, and I was definitely in a mood for one today.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45544 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/22.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I wanted to make my avo-toast a bit different as I had time (Saturday!), so I decided to pair it up with ginger-marinated tofu.<\/p>\n<p>So first I marinated my silken tofu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45546 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/20-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>While waiting my tofu to be marinated, I enjoyed my coffee time.<\/p>\n<p>Terry&#8217;s cold-brewed coffee with almond milk is so good.<\/p>\n<p>I honestly think his cold-brewed coffee is the best coffee ever, and now I hesitate to go to a coffee shop (sad, in a way (lol)).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45547 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/25.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I used sourdough bread I bought from the local co-op.<\/p>\n<p>I liked it because it&#8217;s very thinly sliced and when it&#8217;s toasted, it&#8217;s so light and crunchy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45548 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/23-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>The tofu is ready.<\/p>\n<p>Doesn&#8217;t it look beautiful?<\/p>\n<p>It almost looks like ricotta cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45550 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/26.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love the colors.<\/p>\n<p>The simple green x white combination is so pretty.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45551 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/29.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>In the U.S. people often view tofu as a &#8220;healthy&#8221; food, but to me tofu is just one of the things I eat because I like how it tastes.<\/p>\n<p>Apparently tofu was a big part of my diet when I grew up in Japan, and I continue to enjoy it for its natural taste.<\/p>\n<p>So once in a while I eat my tofu with very minimum seasonings, like soy sauce and wasabi, or olive and sail, etc.<\/p>\n<p>As I imagined, this avocado toast turned out to be delicious!!<\/p>\n<p>The spiciness from the ginger was just the right amount of kick it needed, too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45552 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/17-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/17-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/17-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Rainy morning is not so bad on a weekend.<\/p>\n<p><strong>Ginger-marinated Tofu<\/strong><\/p>\n<p>silken tofu<br \/>\nolive oil<br \/>\nsalt and pepper<br \/>\nginger, chopped<br \/>\nscallion<\/p>\n<p>1. Scoop bite sized tofu with a spoon and place on a plate.<br \/>\n2. Drizzle olive oil. Sprinkle salt, pepper, chopped ginger, and chopped scallion.<br \/>\n3. Let it marinated for a half hour to a few hours.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45553 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/18-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I haven&#8217;t had an avocado toast for a while, and I was definitely in a mood for one today. I wanted to make my avo-toast a bit different as I had time (Saturday!), so I decided to pair it up with ginger-marinated tofu. So first I marinated my silken tofu. While waiting my tofu to [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-45542","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45542"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45542\/revisions"}],"predecessor-version":[{"id":45559,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45542\/revisions\/45559"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}