Lemon Cucumber Tofu Salad

From “Heidi of 101 Cookbooks”

2 lemon cukes sliced and quartered
2/3 c. fresh dill, loosely packed
1/4 c olive oil
1/4 c lemon juice
2 pinches of salt
8 oz. tofu
1/4 c pine nuts
1/2 ripe avocado sliced

Mix cukes, dill, oil and lemon juice and salt..let sit around 20 minutes. Toss now and then.
Cut up tofu into chunks and cook in an oiled frying pan until brown, just a few minutes.
Add tofu to cuke mix. Gently toss.
Add avocado and top with pine nuts.
You may want to start with less olive oil and lemon juice and add more to taste.
Also good as topping for lentil beans or some kind of grain or bean.