Ingredients

• 2 large ripe avocados, halved and pits removed
• 8 ounces silken tofu, drained well
• Kosher salt
• 1/4 small red onion, finely diced (about 1/4 cup)
• 1 small jalapeno, finely chopped (remove seeds for less heat)
• 1 Roma tomato, finely diced (about 1/2 cup)
• 3 tablespoons fresh lime juice
• 2 tablespoons roughly chopped fresh cilantro, plus whole leaves for serving
• Serving suggestions: baked blue or yellow corn tortilla chips and sliced bell peppers

Instructions

1. Scoop out the flesh from one avocado and add it to a food processor along with the tofu and 3/4 teaspoon salt. Process until completely smooth, scraping down the sides of the bowl as needed.
2. Scoop out the flesh from the remaining avocado and place it in a medium bowl. Roughly mash with a fork. Add the avocado and tofu mixture, the onion, jalapeno, tomato, lime juice, chopped cilantro and 3/4 teaspoon salt. Stir gently to combine.
3. Transfer the dip to a small serving bowl and garnish with whole cilantro leaves. Serve with tortilla chips and bell peppers.