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.