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Avocado and Tofu Dip

1 avocado

1/2 pack silken tofu

1 large tomato

2 cloves garlic

1/4 small onion (I use red)

Fresh parsley (optional)

Fresh ground black pepper

Sea salt

Peel and core the avocado. Roughly chop the tofu, tomato, garlic, and onion. Rip up the parsely. Throw all ingredients into a blender, then add salt and pepper to taste. Blend until smooth. If you want to thin it out more, you can add a little olive oil, avocado oil, and/or filtered water until you get the consistency that you like. You can also make it as chunky or smooth as you like by how long you want to blend it.

Keep it in the fridge as an alkaline-friendly snack. You can dip vegetables in it, spread on tortillas or bread (sprouted tortillas and bread if you are on the alkaline-diet), use in wraps, or salads, etc.


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