Yield: 6 Servings
|10||Min to prepare|
|Yield 1 1/2 c|
|3 tablespoons||Cider vinegar|
|3 tablespoons||Cold water|
|1||Cake (1/4 lb) tofu|
|1 medium||(4" long) ripe avocado|
|2||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.