photo by Special Ed
- Ready In:
1 1/2 cup
- 1 large ripe avocado (5-inch long)
- 1⁄2 lb medium- soft tofu (2 cakes)
- 1⁄2 teaspoon salt
- black pepper
- cayenne pepper
- 1 medium garlic clove, crushed
- 1⁄4 teaspoon ground cumin (more to taste)
- 3 -4 tablespoons fresh lemon juice
- chopped parsley, for the top
- Mash all ingredients, except parsley, with a fork.
- After mashing, beat well with fork (vigorously) or whisk until smooth and uniform.
- Arrange nicely in a serving bowl. Top with parsley.
- Cover tightly and chill.
Questions & Replies
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My family and I are new to tofu, and were a little leary of this recipe. IT WAS AMAZING! The consistency wasn't exactly the same, adding the tofu made the dip feel as tho' it had tiny orzo pastas in it. I think this could be remedied by further blending or using a tofu that was less firm. The taste of this recipe is out of this world - creamy with a kick on the end - and even with a different consistency I doubt anyone could tell the difference between this and 'regular' guac. Hubby and I eventually had to put this great dip away because we couldn't quit eating it! Our one year old Even my super picky 2.5 year old liked it! This will be a frequent flyer at our table from now on. The only change we made was adding a second avocado because we had one that was going to be over ripe.
Yeah baby! Easy to make, and tastes fabulous! I added about a teaspoon of fresh cilantro from my garden, and used 2 medium avocados (11.5 oz.). Also, I got "silken" tofu, which may be the same as "medium-soft". Regardless, it all came together well, and is sitting in my fridge waiting for a dinner get together tonight! Thanks!
RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.