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Avocado And Tofu Dip

Chef.Foodie's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Avocado
Interest: 
Party
Preparation Time: 
10 Minutes

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