Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    avocado -- ripe
   1                    silken -- (creamy) tofu
   5      tablespoons   fresh lemon juice
   2      small         garlic cloves
     1/2  teaspoon      salt
                        Tabasco or other hot pepper
   2      tablespoons   fresh parsley leaves

Preparation:

Recipe by: Felicia Pickering Cut the avocado in half, remove the pit, and scoop out the flesh, placing it in a blender or a food processor bowl. Crumble in the tofu. Add the rest of the ingredients, and process until smooth and creamy. You may need to scrape the sides of the container and/or add a tablespoon or two of water. Taste, and add more salt or hot pepper sauce if needed. Serve chilled or at room temperature. Tasty as a dip for crudites, a side dish for a Mexican meal, a stuffing for pita, or a topping for burritos. Mockamole will keep in the refrigerator, covered, for 2 or 3 days. To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole