Avocado And Tofu Dip
|Haas avocado||1 (Pick A Ripe Fruit)|
|Silken tofu||10 Ounce (Use 1 Block)|
|Fresh lemon juice||5 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Tabasco/Other hot pepper sauce||To Taste|
|Fresh parsley leaves||2 Tablespoon|
Cut the avocado in half, remove the pit, and scoop out the flesh, placing it in a blender or a food processor bowl.
Crumble in the tofu.
Add the rest of me ingredients, and process until smooth and creamy.
You may need to scrape the sides of the container and/or add a tablespoon or two of water.
Taste, and add more salt or hot pepper sauce if needed.
Serve chilled or at room temperature.
Mockamole will keep in the refrigerator, covered, for 2 or 3 days.
To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole.
Serving size: Complete recipe
Calories 462 Calories from Fat 287
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1020.7 mg42.5%
Total Carbohydrates 34 g11.4%
Dietary Fiber 12.7 g50.8%
Sugars 6.2 g
Protein 15 g30.9%
Vitamin A 51.2% Vitamin C 129.3%
Calcium 15.3% Iron 24.4%
*Based on a 2000 Calorie diet