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Avocado-tofu-egg Dipcheese/eggs, dips 10 min to prepare 1 yield 1 1/2 c 3 tablespoon cider vinegar 3 tablespoon cold water 1 cake (1/4 lb) tofu 1 medium (4 long) ripe avocado 2 hard cooked eggs 1/2 teaspoon dijon mustard 1/2 teaspoon prepared horseradish 1/2 cup 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.
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