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