Avocado Stuffed with Waldorf Tofu Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We’re all for combining delicious combinations of healthy fruits and vegetables for our customers, and this salad is spot-on for flavor and for variety, too.


  • 1 14-ounce pack organic firm tofu, drained and cut into small cubes
  • 1 medium apple, cut into small cubes
  • 4 small local Italian prune plums, pitted and cut into quarters
  • ¼ cup raisins
  • 12 seedless grapes, cut in half
  • ¼ cup chopped pecans
  • ¼ cup low-fat mayonnaise
  • ¼ cup buttermilk
  • 1 tablespoon snipped chives
  • Sea salt
  • Pepper
  • 1 small head romaine, leaves torn in half
  • 2 medium-ripe heirloom tomatoes, sliced
  • 2 ripe avocados


  1. Place the tofu cubes in a bowl. Add the apple, plums, raisins, grapes, and pecan pieces. Toss gently using your hands or two wooden spoons. Into a separate bowl, measure the mayonnaise, buttermilk, and chives. Sprinkle lightly with sea salt and pepper. Whisk to combine, then taste for seasonings. Drizzle about two-thirds of the dressing over the tofu salad, saving the remaining dressing for the tomatoes and romaine. Gently toss the tofu salad to coat it thoroughly.
  2. Arrange the romaine leaves on a serving platter. Arrange the slices of tomatoes in a circular pattern over the romaine leaves. Drizzle the remaining dressing evenly over the top. Cut each avocado in half, remove the seed, then, using a spoon, scoop out each half, leaving the peel behind. Arrange the peeled and seeded avocado halves cut side up over the salad. Fill each avocado half with tofu salad. Enjoy it.