Avocado

20250808 #breakfastdiary 1477, 22°C/mostly overcast Mariage in French translates to 'pairing' in English, but 'pairing' is a broader term than mariage. It covers not just wine-and-food matches, but ingredient-to-ingredient combos like tomato and basil or cheese and apple, aroma-to-aroma harmonies like vanilla and cardamom, and texture pairings like creamy avocado with crispy sourdough. (My breakfast diary — I tend to aim for breakfast pairings) Tofu and avocado — a textbook example of Congruent Pairing straight out of chapter one of any pairing intro book. Even without much chewing, the soft, creamy texture spreading through your mouth and the clean, nutty flavor are almost eerily alike between the two. And whole soybean tofu is made by grinding the entire soybean without removing the pulp, so it retains 100% of the bean's nutrients compared to regular tofu — a high-protein, low-calorie tofu. Good for you, but more importantly, it's firm and easy to cook with. 340kcal

1 block whole soybean tofu, 1 avocado, (dressing) 2T fried shallots, 1T chives, 1T soy sauce, 1T white wine vinegar, 1T water, 1/2t sesame seeds, 2t minced garlic

1. Mix 2T fried shallots, 1T chives, 1T soy sauce, 1T white wine vinegar, 1T water, 1/2t sesame seeds, and 2t minced garlic together to make the dressing. 2. Slice the avocado and tofu and layer them together. 3. Plate the avocado and tofu and top with the dressing from step 1. Finish with sesame oil.