Avocado-Tofu-Egg Dip
Recipe type: Dips and Salsas
Serves: 6
  • 3 Tablespoons cider vinegar
  • 3 Tablespoons cold water
  • 1 cake (1/4 pound) tofu
  • 1 medium (4 long) ripe avocado
  • 2 hard cooked eggs
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/2 Cup very finely minced red onion
  • salt to taste pepper to taste
  1. 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. 10 minutes to prepare
From "The Enchanted Broccoli Forest" By Molle Katzen.
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