Ingredients
-
1 3/4
-
1 1/2
-
3
-
3
-
2 - 3
-
1 1/2
-
4
-
3
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Avocado and Tofu Dip,Very tasty indeed! used a soft tofu, as well as the yogurt and this was wonderful. I didn’t add the kelp powder, but instead I put a bit of capsicum and a couple of diced cherry tomatoes. The garlic was terrific used here and the vinegar really gave it a kick. I halved this recipe, only using one avocado, 1/4 cup silken tofu, 1 tablespoon of yogurt. Really quite delicious as we served with some baked tortilla chips. Next time, I might add some hot sauce as I love my foods really spicy, but certainly no need to use that here. I didn’t blend this in the processor as we were hungry, and just mixed with my spoon for a rustic look. Great! Thank you bluemoon downunder!
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Steps
|
1
Done
|
Process the Avocado and Tofu in a Blender or Food Processor. |
|
2
Done
|
Add the Apple Cider Vinegar, Yoghurt, Garlic and Kelp to the Avocado and Tofu Mixture. |
|
3
Done
|
Blend Until Well Combined. |
|
4
Done
|
Transfer the Mixture to a Medium-Sized Bowl and Fold in the Sliced Spring Onions and Finely Chopped Tomato. |
|
5
Done
|
Place the Mixture in a Serving Bowl. |
|
6
Done
|
If not Serving Immediately, Drizzle 1 Teaspoon of Extra-Virgin Olive Oil Over the Dip to Prevent Discolouring, Unless of Course You Are Using a Variety of Avocado (such as Shepard in Australia) That Does not Discolour. |
|
7
Done
|
Add the Avocado Slices For Garnish, If Using, and Serve. |
