Avocado And Tofu Dip Recipe
Ingredients
| 1 ripe Haas avocado | ||
| 1 block silken tofu (about 10 ounces) | ||
| Lemon juice | 5 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Salt | 1/2 Teaspoon | |
| Tabasco or other hot pepper sauce to taste | ||
| Parsley leaves | 2 Tablespoon | |
Directions
Cut the avocado in half, remove the pit, and scoop out the flesh, placing it in a blender or a food processor bowl.
Crumble in the tofu.
Add the rest of me ingredients, and process until smooth and creamy.
You may need to scrape the sides of the container and/or add a tablespoon or two of water.
Taste, and add more salt or hot pepper sauce if needed.
Serve chilled or at room temperature.
Mockamole will keep in the refrigerator, covered, for 2 or 3 days.
To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole.
Crumble in the tofu.
Add the rest of me ingredients, and process until smooth and creamy.
You may need to scrape the sides of the container and/or add a tablespoon or two of water.
Taste, and add more salt or hot pepper sauce if needed.
Serve chilled or at room temperature.
Mockamole will keep in the refrigerator, covered, for 2 or 3 days.
To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole.
Chef
