Avocado-Tofu-Egg Dip

Course : Appetizers
Serves: 6
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3 tablespoons cider vinegar
3 tablespoons cold water
1/4 pound cake -- tofu
1 medium ripe avocado -- (4 inch long)
2 large hard cooked eggs
1/2 teaspoon dijon mustard
1/2 teaspoon prepared horseradish
1/2 cup red onion very finely minced

Preparation / Directions:

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.

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