tofu dip

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hmmmmmm... tofu and avocado? hmmmmmmm....

 

 

 

* Exported from MasterCook *

 

Tofu Dip

 

Recipe By :Cooking From The Garden by Rosalind Creasy

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tofu

1/2 large ripe avocado

2 cloves garlic -- chopped

2 teaspoons minced fresh ginger

1/2 cup parsley leaves (stems removed)

2 tablespoons fresh lemon juice

1 tablespoon tahini or peanut butter or sunflower seed -- butter

1 tablespoon applesauce -- or

pinch sugar or a little honey

 

Blend all ingredients in a food processor until very smooth.

 

This delicious and healthful combination will compliment your garden beauties

while it woos the most timid tofu skeptic. You can serve it with fresh

vegetables or crackers or use it as a sandwich filling. Makes about 2 cups.

 

NOTE - Cooking from the Garden by Rosalind Creasy is available in Paperback from

Sierra Club Books, March 1992

 

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 58 Calories; 4g Fat (61.1% calories from

fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 1036 0 5243 0 1440

 

 

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