Mockamole

Course : Dips
Serves: 1
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Ingredients:

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

Preparation / Directions:

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


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