- 3 tablespoons cider vinegar
- 3 tablespoons cold water
- 1 cake (1/4 lb) tofu
- 1 medium ripe avocado
- 2 hard cooked eggs
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- 1/2 cup very finely minced red onion
- salt & pepper
Place vinegar, water, tofu and avocado in the jar of a blender -
or a food processor fitted with the steel blade attachment. Puree
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.
Yield 1 1/2 cups