Avocado-Tofu-Egg Dip
Ingredients:
- 10 Min To Prepare
- Yield 1 1/2 C
- 3 Tablespoons Cider Vinegar
- 3 Tablespoons Cold Water
- 1 Cake (1/4 Lb) Tofu
- 1 Medium (4" Long) Ripe Avocado
- 2 Hard Cooked Eggs
- 1/2 Teaspoons Dijon Mustard
- 1/2 Teaspoons Prepared Horseradish
- 1/2 Cups Very Finely Minced Red Onion
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Directions:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
