Avocado-Tofu-Egg Dip
Protein-packed avocado tofu egg dip blends creamy avocado with tofu, grated hard-cooked eggs, Dijon mustard, and horseradish. A tangy, no-cook dip ready in 15 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
15 minThis dip packs a protein punch while keeping things cool, creamy, and full of zing.
Avocado and tofu get blended into a smooth base with apple cider vinegar, then folded together with grated hard-cooked eggs, sharp Dijon mustard, and a kick of horseradish.
Finely minced red onion adds bite and crunch throughout.
It’s got the richness of a classic egg dip but with the added creaminess of avocado and the nutritional boost of tofu.
Serve it with raw veggies, crackers, or spread it thick on sturdy bread.
Kitchen Tips
- Use firm tofu for the best blending consistency. Silken tofu will make the dip too loose.
- Grate the hard-cooked eggs on the large holes of a box grater for chunky texture, or chop them fine if you want a smoother dip.
- Chill for at least 30 minutes before serving so the flavors have time to come together.
Ingredients
Directions
Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Purée until smooth. Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.
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