Avocado-Tofu-Egg Dip
Yield 1 1/2 cups
 
3 tablespoons cider vinegar
3 tablespoons cold water
1 cake (1/4 lb) tofu
1 medium ripe avocado
 
2 hard cooked eggs
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/2 cup very finely minced red onion
salt 
pepper 
 
Place vinegar, water, tofu and avocado in the jar of a blender -
or a food processor fitted with the steel blade attachment. Puree
until smooth. Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these,
plus all remaining ingredients into the puree. Cover tightly and
chill.