Avocado-Tofu-Egg Dip

10 Min to prepare

Yield 1 1/2 c 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

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.