Avocado tofu egg dip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.