make-ahead summer salad

This is almost so easy I shouldn't call it a recipe, but I'm always amazed that something so simple can taste sooooo good.

I'm calling this a make-ahead salad because I steam my broccoli and sautee the tofu at the start of the week, and then everything's ready to go in my fridge at any time.

Ingredients:
1-2 broccoli crowns, chopped and steamed
1 block of firm tofu, cubed and sauteed with spices (my go-to is Clubhouse's Thai seasoning mix. I eat this on nearly everything)
cherry tomatoes
2 avocados
2 lemons
Bragg's Liquid Aminos (or soya sauce, but if you've never tried Bragg's, I'd recommend checking it out!)

This makes 4 servings in total, which I eat 1 at a time by tossing 1/4 of the broccoli, 1/4 of the tofu, and a handful of cherry tomatoes. Chop and add a half an avocado, squeeze on the juice of half a lemon and a splash of Bragg's with each bowl.

YUM. Seriously.