 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Dips & Spreads] -> [Mockamole Recipe] |
Mockamole
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Dips & Spreads |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| | Avocado, ripe | | 1
| | Silken (creamy) tofu, (about | | 5
| tbsp | Fresh lemon juice | | 2
| small | Garlic cloves | | 1/2
| tsp | Salt | | | Tabasco or other hot pepper | | 2
| tbsp | Fresh parsley leaves, (optio |
|
Procedures:
| 1 | Crumble in the tofu. | | 2 | Add the rest of the ingredients, and process until smooth and creamy. | | 3 | You may need to scrape the sides of the container and/or add a tablespoon or two of water. | | 4 | Taste, and add more salt or hot pepper sauce if needed. | | 5 | Serve chilled or at room temperature. | | 6 | Tasty as a dip for crudites, a side dish for a mexican meal, a stuffing for pita, or a topping for burritos. | | 7 | Mockamole will keep in the refrigerator, covered, for 2 or 3 days. | | 8 | To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole |
|
|
|
|
|
|
|
|
|
|
