Creamy Avocado Dressing / Dip + Pan Seared Tofu + Salad

1 medium ripe avocado (245g by weight including seed)
1/2 cup cilantro (18g)
1 small jalapeno (24g weight including seeds)
2 garlic cloves
Lime juice to taste (I have added 2 tablespoons)
1/2 cup thick Plant-Based yogurt (120g) (I have added coconut yogurt)
1/4 to 1/2 cup water (120ml) - (the water quantity will depend on the consistency of the yogurt you are using so adjust accordingly)
1/2 Ground cumin
1/2 teaspoon maple syrup or sweetener of choice
Salt to taste (I have added 1/2 teaspoon of salt)
Garnish it with freshly ground black pepper (Optional)

AVOCADO SALAD DRESSING:

1 medium ripe avocado (245g by weight including seed)
1/2 cup cilantro (18g)
1 small jalapeno (24g weight including seeds)
2 garlic cloves
Lime juice to taste (I have added 4 tablespoons)
1/2 cup thick Plant-Based yogurt (120g)
1/4 to 1/2 cup water (120ml) - (the water quantity will depend on the consistency of the yogurt you are using so adjust accordingly)
1/2 teaspoon ground cumin
1/2 teaspoon maple syrup or sweetener of choice (or to taste)
Salt to taste (I have added 1/2 +1/4 teaspoon of salt)

SALAD INGREDIENTS:
Lettuce
Pea shoots or Sprouts of choice (for added protein)
Cucumber
Red onion
Tomato
Tofu
1 tablespoon Olive oil to pan fry the tofu

METHOD:

Remove the skin and seed of the Avocado. Add the avocado, cilantro, garlic, jalapeno, lime juice, yogurt, water, cumin and salt as blend it. PLEASE NOTE that the quantity of lime juice and salt for the dip is slightly different from the salad dressing, as listed above. Also, the water quantity will depend on the consistency of the yogurt you are using so adjust accordingly.