Whole Soybean Tofu Salad with Salted Pollock Roe and Avocado

20250813 #breakfastdiary 1482, 24°C/rain, 20 min/workout(M) Infused sesame oil with saffron and poured it over the salted pollock roe, boosting the flavor about a million times — a roughly 485kcal whole soybean tofu salad with salted pollock roe and avocado

1 block whole soybean tofu, 1/2 avocado, 1 salted pollock roe, 1T chopped sesame seeds, 1T sesame oil, a little saffron

1. Place the whole soybean tofu in a bowl. 2. Cut 1/2 a ripe avocado and place it on top of the tofu. 3. Cut the salted pollock roe in half, scrape out the eggs, and place them on top of the avocado. Drizzle with a little lemon juice. 4. Add saffron to the sesame oil and microwave for about 20 seconds to infuse the saffron flavor. 5. Pour over 1T chopped sesame seeds and the saffron sesame oil from step 4.

Inspired by @yoriharu.cook