| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Dips | 6 | Servings | |
INGREDIENTS
| 10 | Min to prepare | |
| Yield 1 1/2 c | ||
| 3 | T | Cider vinegar |
| 3 | T | Cold water |
| 1 | Cake, 1/4 lb tofu | |
| 1 | 4" long ripe avocado | |
| 2 | Hard cooked eggs | |
| 1/2 | t | Dijon mustard |
| 1/2 | t | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 70.7mg
Sodium: 45.8mg
Potassium: 36.1mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 2.6g