|⅛ pounds||Tofu, firm style|
|6 larges||Cloves fresh garlic|
|½ medium||Bell pepper|
|2 tablespoons||Freshly chopped parsley|
|½ teaspoon||Curry powder|
|¼ teaspoon||Freshly ground black pepper|
|4 tablespoons||Hot sauce|
|Juice of 1/2 lime or lemon|
|Tortilla chips for dipping|
Mash avocado and tofu in bowl. Squeeze garlic through press and add.
Finely chop bell pepper and green onion and stir in. Add herbs and spices. Mix well. Add hot sauce. Stir in lime juice. Eat with tortilla chips. Garlic Guacamole can be refrigerated, but do not make more than a few hours in advance.
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