Lightened-Up Guacamole
This lighter version of guacamole is extra-creamy because of the addition of protein-dense silken tofu. Not only does it make a super-smooth puree, it reduces the fat and calories in the overall recipe.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 140
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 500 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 140
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 500 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 2 grams
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
Directions
- 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.
- 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.
- Transfer the dip to a small serving bowl and garnish with whole cilantro leaves. Serve with tortilla chips and bell peppers.
