INGREDIENTS
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One 12-ounce container extra-firm tofu, drained and patted dry
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2 tablespoons extra-virgin olive oil
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1 tablespoon herbs de Provence
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3/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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One 6-ounce ripe Haas avocado, peeled and pitted
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1/2 packed cup fresh flat-leaf parsley leaves
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1/2 cup vegetable broth
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1/3 cup extra-virgin olive oil
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1 tablespoon fresh lime juice (about 1 large lime)
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1 clove garlic, peeled and smashed
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1 large lime, zested
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Salt and freshly ground black pepper