avocado-tofu-egg dip

6 servings
10  Min to prepare
  Yield 1 1/2 c
3 tablespoons Cider vinegar
3 tablespoons Cold water
Cake (1/4 lb) tofu
1 medium (4" long) ripe avocado
Hard cooked eggs
½ teaspoon Dijon mustard
½ teaspoon Prepared horseradish
½ cup Very finely minced red onion

From "The Enchanted Broccoli Forest" By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.

Posted by Theresa Merkling.

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