Posted on | January 26, 2008 | 33 Comments |
Guacamole is one of my favorite dips. I know a lot of people stay away from it because of the high fat content in avocados. But the fat is mostly heart-healthy mono-saturated fat, it is cholesterol free as well. So do you wonder why I am making a lower fat version of the guacamole goodness? Because of a certain someone who has been pestering me for the past couple of weeks asking – WHERE IS MY SOY ENTRY? So far she has been only sending threatening e-mails, but I have a feeling that it won’t be long before this one shows up on my doorsteps with a gun. So I thought I better make something with soy fast… This in fact is the first time I am buying tofu, the things you do in the name of
I saw this recipe on TV a long time ago, forgot who the chef was or even which show it was. But I remember that he substituted half the quantity of avocado with equal amount of tofu to keep it low fat, and had sworn that it doesn’t make any difference to the taste, and no one will even doubt that there is tofu in it! So I thought, wow, that sounds like the perfect recipe for me! Yesterday I went to the store to buy some tofu and they had soft tofu, silk tofu, firm tofu, extra firm tofu and what not! I had no clue which one to buy, but I assumed that it could be soft tofu, since that sounded like close in texture to avocado. But after coming home, every single recipe I could find for tofu guacamole had used firm tofu. I still made mine with the soft tofu, and it tasted and looked fine! I have no idea what the difference is! If any tofu experts out there knows why firm tofu will work better, let me know!
These are approximate measurements. If you have a guacamole recipe that you normally follow, just substitute half the avocado with equal amount of tofu.
- 1 medium sized ripe avocado
- 3 tbsp soft tofu
- 1 tbsp finely chopped green onions
- 1 tbsp finely chopped shallots
- 1 finely chopped garlic
- 1 tsp finely chopped green chilies
- 2 tbsp finely chopped tomato
- salt to taste
- 3 tbsp fresh lime juice
Cut the avocado in half and remove the seed, and scoop the flesh out with a spoon. Mash the avocado with hand or a wooden spoon.
Add the tofu to the bowl and mash well, mix well till the tofu is completely broken up and mixed with the avocado.
Add the rest of the ingredients and mix well to combine.
If you prefer a smoother texture, process this mixture in a food processor.
Delicious guacamole is ready.
It really tasted like regular guacamole, I couldn’t taste the tofu in it.
We had ours with some nice breakfast burritos, so that this will qualify for WBB – Weekend Breakfast Blogging started by my dear friend Nandita of Saffron Trail, this month hosted by another dear friend Rajitha of Hunger Pangs, who picked my favorite ingredient in the world Soy. I know she won’t believe that I actually added tofu in this, so here is my packet of tofu with the block cut off. I still have 3/4th of the packet remaining, I have no idea what to do with the rest! Any suggestions, let me know!
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