Guest guest Posted April 6, 2001 Report Share Posted April 6, 2001 This was part of today's lunch.It came out really delicious and if you keep to the 2 tbsp serving size (yeah right!), it is only 5g carbo. Not too bad. I added the salsa in the food processor and the whole thing came out more pureed. Yummy. On top of my salad, it was delicious. @@@@@ Tofu Guacamole | The Whole Soy Cookbook by Patricia Greenberg | 1 ripe medium avocado 8 oz extra-firm tofu* 4 tbsp chunky salsa | Peel, seed and mash the avocado. Put the avocado and tofu in a food processor or blender and mix until thoroughly combined. Scrape into a serving bowl and fold in the salsa. Serve at room temperature. Do not make guacamole more than 1 hour in advance, as it will turn brown.** Makes about 2 cups, 16-1 oz servings (2 tbsp) Nutritional information: Per serving, 65 calories, 3.7g protein, 3.7g soy protein, 3g carbo, 5g fat, 0mg chol, 1.6g fiber, 43mg sodium Risa's notes: * I used silken tofu. It makes this a lot smoother. ** I always make guacamole a little ahead and then cover it with some plastic wrap. Make sure the plastic wrap is directly touching the guacamole. Make sure, also, that there are no air holes. Seal the plastic wrap completely around the top of the container too. Then put on the top of the container. This should keep it airtight. You can also put some lemon or lime juice in this to make sure it doesn't turn. | _____ RisaG Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.