Southern posted 02-28-99 1:40 PM
Tofu Dip
8 ounces tofu
1/2 avocado, large and ripe
2 garlic cloves, chopped
2 teaspoons fresh ginger, minced
1/2 cup parsley leaves, with stems removed
2 tablespoons lemon juice
1 tablespoon tahini, peanut butter, or sunflower seed butter
1 tablespoon applesauce, pinch of sugar, or a little honey
Blend all ingredients in a food processor until very smooth. Serve with fresh vegetables or crackers. You can also use it as a sandwich filling. Makes about 2 cups.
SOURCE: Rosalind Creasy, "Cooking from the Garden" (ISBN: 0-87156-731-8) Posted at Searchable Online Archive of Recipes http://SOAR.Berkeley.EDU/recipes/dips-spreads/recipe28.rec