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.

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 10 min
Active:: 10 min

Yield:: 6 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Lightened-Up Guacamole
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 servings
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