Avocado And Tofu Dip

• 1 3/4 large avocados, coarsely chopped
• 1 1/2 cups tofu, crumbled (firm or soft)
• 3 teaspoons apple cider vinegar
• 3 teaspoons plain low-fat yogurt
• 2 -3 garlic cloves, minced
• 1 1/2 teaspoons kelp powder (optional)
• 4 spring onions, thinly sliced
• 3 cherry tomatoes, peeled, seeded and finely chopped
• 1/4 avocado, sliced, for garnish (optional)
• 1 1/2 teaspoons extra virgin olive oil, if dip is not serving immediately (optional)

1. Process the avocado and tofu in a blender or food processor.
2. Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
3. Blend until well combined.
4. Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
5. Place the mixture in a serving bowl.
6. If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia) that does not discolour.
7. Add the avocado slices for garnish, if using, and serve.

avocados, apple cider vinegar, yogurt, garlic, kelp powder, spring onions, tomatoes, avocado, extra virgin olive oil

Taken from www.food.com/recipe/avocado-and-tofu-dip-116794 (may not work)