Avocado Egg And Tofu Dip Recipes

TOFU EGG SCRAMBLE WITH AVOCADO

Tofu Egg Scramble with Avocado image

Start your day with this protein-packed plate and you won't reach for sweet snacks before lunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

2 large eggs, lightly beaten
Coarse salt and ground pepper
2 teaspoons olive oil
7 ounces soft tofu (from a 14-ounce package), drained on paper towels
Pinch turmeric (optional)
1 small avocado, halved, pitted, peeled, and cubed
1/2 cup cherry or grape tomatoes, quartered
Whole-wheat bread, toasted (optional)

Steps:

In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.
Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.

AVOCADO AND TOFU DIP

Avocado and Tofu Dip image

Apparently the high nutritional value of avocados was well known by the Aztecs and the Incas. In the twenty-first century, it's often what we put with avocado that makes our recipes somewhat less than healthy. This is a super-healthy avocado dip - with tofu, cider vinegar, yoghurt and spring onions - which loses none of the appeal of an avocado dip although it is packed with ingredients so healthy that even your cardiologist will be asking you for the recipe! Serve with crisp raw vegetables such as broccoli and cauliflower florets and sticks of celery, carrots and zucchini. Or, if you feel that the dip is healthy enough to make some small dietary sins permissible, serve with your favourite crackers. Adapted from the holistic.com website.

Provided by bluemoon downunder

Categories Soy/Tofu

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 large avocados, coarsely chopped
1 1/2 cups tofu, crumbled (firm or soft)
3 teaspoons apple cider vinegar
3 teaspoons plain low-fat yogurt
2 -3 garlic cloves, minced
1 1/2 teaspoons kelp powder (optional)
4 spring onions, thinly sliced
3 cherry tomatoes, peeled, seeded and finely chopped
1/4 avocado, sliced, for garnish (optional)
1 1/2 teaspoons extra virgin olive oil, if dip is not serving immediately (optional)

Steps:

Process the avocado and tofu in a blender or food processor.
Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
Blend until well combined.
Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
Place the mixture in a serving bowl.
If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia) that does not discolour.
Add the avocado slices for garnish, if using, and serve.

Nutrition Facts : Calories 119, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 10.5, Carbohydrate 6.5, Fiber 3.9, Sugar 1.2, Protein 4.4

AVOCADO, EGG AND TOFU DIP

Avocado, Egg and Tofu Dip image

Make and share this Avocado, Egg and Tofu Dip recipe from Food.com.

Provided by Mercy

Categories Soy/Tofu

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons cider vinegar
3 tablespoons cold water
4 ounces tofu
1 medium ripe avocado, pitted and peeled
2 hard-boiled eggs (coarsely grated or finely chopped)
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/2 cup red onion, finely minced
salt and pepper, to taste

Steps:

Place the vinegar, water, tofu and avocado in a blender or food processor and puree until smooth.
Add salt and pepper, to taste.
Transfer to a bowl and stir the remaining ingredients into the puree.
Cover tightly and chill.

Nutrition Facts : Calories 98.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 70.7, Sodium 31.4, Carbohydrate 4.9, Fiber 2.5, Sugar 1.2, Protein 4.2

AVOCADO SCRAMBLED EGGS

Avocado Scrambled Eggs image

Bacon and avocado blend nicely in these special eggs. They're easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game-or any time friends drop by for coffee. -Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

8 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter
6 bacon strips, cooked and crumbled

Steps:

In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 19g fat (7g saturated fat), Cholesterol 302mg cholesterol, Sodium 434mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

AVOCADO BAKED EGGS

Avocado Baked Eggs image

I had these clever breakfast treats at a brunch gathering. They are easy to make for just two people or for a crowd. You can double or triple this recipe for a crowd. I use a muffin tin to hold each avocado half if I am making several of them.

Provided by sonjagroset

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

1 avocado, halved and pitted
2 eggs
salt and ground black pepper to taste
1 pinch cayenne pepper
¼ cup crumbled cooked bacon
1 tablespoon chopped fresh chives

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 9.4 g, Cholesterol 210.8 mg, Fat 29.1 g, Fiber 6.8 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 674.4 mg, Sugar 1.1 g

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