Any ideas how to make this recipe cheaper/less wasteful?

[shelldockley]

I have a wonderful recipe for baked stuffed avocados that I love, but a couple of the ingredients, namely the tofu and the coconut milk, make it a bit too expensive for me to make regularly.

I'll post the recipe incase anyone wants to try it coz it's yummy! Any suggestions for what to replace the tofu and coconut milk with? The recipe (for just 2 of us) means there is a lot of waste from a packet of tofu and coconut milk and I've tried freezing them but it didn't work very well.

PREPARATION TIME: 10 minutes? COOKING TIME: 10 minutes? BAKING TIME: 10 minutes? YIELD: enough for 4 persons as a starter/ 2 for main

2 large, firm but ripe avocados ?2 tablespoons (40 ml) olive oil? 1/4 teaspoon (1 ml) yellow asafoetida powder? 1 teaspoon (5 ml) chopped fresh ginger? 1 cup (250 ml) firm tofu, diced to 1.25 cm (1/2-inch) cubes ?1 teaspoon (5 ml) Chinese sesame oil?1 tablespoon (20 ml) chili sauce (without garlic or onions)? 1 tablespoon (20 ml) sweet soy sauce? 1 match-sized chunk of creamed coconut, chopped ?1/2 cup (125 ml) cooked green peas ?1 tablespoon (20 ml) fresh lemon juice ?1 teaspoon (5 ml) salt ?1 tablespoon (20 ml) minced fresh coriander leaves

1. Carefully run a knife from the stem end downwards and right around the avocados. Twist to separate the two halves. Remove the seeds.?2. With a spoon, scoop out the avocado flesh leaving a 11/4 cm (1/2-inch) border. Chop the avocado flesh into large rough chunks.?3. Heat the olive oil in a heavy non-stick frying pan over medium heat. Add the asafoetida and saute for a few seconds. Add the ginger and saute for 1 minute. Add the tofu and stir-fry carefully. When the tofu is browned, drizzle on the sesame oil, chili sauce, and soy sauce. Fold in the creamed coconut, stirring until it melts.?4. Add the peas, lemon juice, salt, minced fresh coriander, and stir well. Finally, add the avocado pieces, stir to mix, and remove from the heat. Place the avocado halves carefully on a flame-proof gratin dish and add the stuffing. Bake in a preheated oven at 180°C/355°F for 10 minutes and serve immediately.

Well that's now what I'll be making for tea tomorrow, sounds lovely!

Is it the blocks of coconut cream - I find those keep for ages in the fridge? So I keep it and shave bits off to make coconut rice...

I have frozen tofu very successfully, pressed first then cut into small cubes. Not as a big chunk...

Is it only "wasteful" because you end up throwing away the rest of the tofu and coconut milk? In which case surely what you need to do is find some other recipies for these two ingredients which you can make the next day - an open container of either will certainly keep in the fridge for a day or two. Much rather this than substitute the ingredients and end up with something less delicious!

I love putting coconut milk in a simple curry with mushrooms and tomatos - no reason why you shouldn't also bung the tofu in there too - then you can have your delicious-sounding baked avocado one day and a curry the next, and you can more readily justify the costs if it's covering you two dinners rather than one surely?

Next day, tofu in a Thai-style curry -stirfry with veg, some chili sauce, coconut milk.

Next day, tofu in a Thai-style curry -stirfry with veg, some chili sauce, coconut milk.

Next day, tofu in a Thai-style curry -stirfry with veg, some chili sauce, coconut milk.

Tofu freezes really well.

Sorry for triple posting...

Yes, make curry with the left over tofu and coconut

Oooh thanks for all the replies! Yes it's mostly the waste that bothers me. The tofu seemed kind of grainy when I tried freezing in, but perhaps I should try chopping it into cubes first, good tip LordEmsworth How long does the block of cocunut cream last in the fridge? It's one of those things that I don't know how to tell when it's off so I don't like to keep it long.

And yes, I suppose I should try using them in other recipes!

tofu does tend to get a grainy texture when you freeze it but I think that helps on stir frys and curries as it absorbs the other flavours and holds its shape better.

Agree with the others, use the tofu & coconut cream the next day in a different dish

Laksa with tofu would be another good way of using it up, is delicious & healthy too

I have kept the block stuff for a couple of months and it's still smelt/tasted exactly the same as it did straight out of the box.

Actually I looked it up and apparently it doesn't even need to go in the fridge...

www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/coconut.html

I've probably had the block stuff in the fridge even longer & its been fine, never changes at all, though I do keep also keep it in the fridge.

I find its s a bit oilier than the cream though, so not the best for some recipes, though would probably work okay for a lot.

That's interesting, keep creamed coconut in Tupperware in the fridge then, and cube and freeze the tofu. Perfect plan, thanks everyone!

You can buy instant coconut powder - Maggi make one version which is very economical and tastes fine. I ran out last week and used unsweetened desiccated coconut whizzed it to a mush in the food processor and added boiling water. Worked a treat and much cheaper too.

Block coconut lasts for ages in the fridge.

What a nice recipe I am going to try that too. Hate tofu so I'll omit that.