Avocado-tofu-egg dip
Yield 1 1/2 c
Ingredients:
- 3 tb Cider vinegar
- 3 tb Cold water
- 1 Cake (1/4 lb) tofu
- 1 md (4" long) ripe avocado
- 2 Hard cooked eggs
- 1/2 ts Dijon mustard
- 1/2 ts Prepared horseradish
- 1/2 c Very finely minced red onion
Instructions:
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.
