Avocado-tofu-egg dip

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.

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