1 ripe Haas avocado
1 block silken tofu (about 10 ounces)
5 tablespoons fresh lemon juice
2 small garlic cloves
1/2 teaspoon salt
Tabasco or other hot pepper sauce to taste
2 tablespoons fresh parsley leaves (optional)
Cut the avocado in half, remove the pit, and scoop out the flesh, placing it in a blender or a food processor bowl. Crumble in the tofu. Add the rest of the ingredients, and process until smooth and creamy. You may need to scrape the sides of the container and/or add a tablespoon or two of water. Taste, and add more salt or hot pepper sauce if needed. Serve chilled or at room temperature.
Mockamole will keep in the refrigerator, covered, for 2 or 3 days. To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole.
PER 2-OZ SERVING: 56 CALORIES, 2.8 G PROTEIN, 4.4 G FAT, 2.8 G CARBOHYDRATE, 119 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
10 minutes
SERVINGS
about 2 cups
MENU
Tasty as a dip for crudités, a side dish for a Mexican meal, a stuffing for pita, or a topping for burritos.
Mockamole is a lower-fat, higher-protein version of guacamole.