AVOCADO AND TOFU DIP
Apparently the high nutritional value of avocados was well known by the Aztecs and the Incas. In the twenty-first century, it's often what we put with avocado that makes our recipes somewhat less than healthy. This is a super-healthy avocado dip - with tofu, cider vinegar, yoghurt and spring onions - which loses none of the appeal of an avocado dip although it is packed with ingredients so healthy that even your cardiologist will be asking you for the recipe! Serve with crisp raw vegetables such as broccoli and cauliflower florets and sticks of celery, carrots and zucchini. Or, if you feel that the dip is healthy enough to make some small dietary sins permissible, serve with your favourite crackers. Adapted from the holistic.com website.
Provided by bluemoon downunder
Categories Soy/Tofu
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Process the avocado and tofu in a blender or food processor.
- Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
- Blend until well combined.
- Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
- Place the mixture in a serving bowl.
- 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.
- Add the avocado slices for garnish, if using, and serve.
Nutrition Facts : Calories 119, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 10.5, Carbohydrate 6.5, Fiber 3.9, Sugar 1.2, Protein 4.4
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