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Avocado And Tofu Dip

Chef.Foodie's picture
  Haas avocado 1 (Pick A Ripe Fruit)
  Silken tofu 10 Ounce (Use 1 Block)
  Fresh lemon juice 5 Tablespoon
  Garlic 2 Clove (10 gm)
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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

Avocado And Tofu Dip Recipe