Course : Dips
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes