Avocado and Tofu Dip

środa, 29 stycznia 2014

1 3/4 large avocados, coarsely chopped
1 1/2 cups tofu, crumbled (firm or soft)
3 teaspoons apple cider vinegar
3 teaspoons plain low-fat yogurt
2 -3 garlic cloves, minced
1 1/2 teaspoons kelp powder (optional)
4 spring onions, thinly sliced
3 cherry tomatoes, peeled, seeded and finely chopped
1/4 avocado, sliced, for garnish (optional)
1 1/2 teaspoons extra virgin olive oil, if dip is not serving immediately (optional)

1 Process the avocado and tofu in a blender or food processor.
2 Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
3 Blend until well combined.
4 Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
5 Place the mixture in a serving bowl.
6 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 Add the avocado slices for garnish, if using, and serve.

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