Mockamole

One avocado stretched with silken tofu gives you twice the volume of regular guacamole with half the fat. The tofu disappears completely in the food processor, adding creaminess and protein without any beany flavor or gritty texture.

Lemon juice and raw garlic keep this punchy and bright, so it doesn’t taste like a diet compromise. Parsley adds a fresh, herbal note that’s lighter than cilantro and works well stuffed into pita or spread on crackers.

Five minutes, one appliance, done. This is about as fast as appetizers get.

Chef Tips

• Use silken tofu specifically, not firm or extra-firm. Silken blends into a completely smooth puree while firmer styles leave grainy bits.
• The avocado should be fully ripe. Squeeze gently and it should give slightly. Underripe avocado won’t blend smooth and tastes bitter.
• Process until completely smooth with no visible chunks. The whole point is a silky, spreadable consistency.
• The lemon juice slows browning, but this still looks best served within a few hours. Press plastic wrap directly onto the surface if storing.

Variations

• Swap parsley for cilantro and add a seeded jalapeno for a more traditional guacamole flavor.
• Stir in a teaspoon of cumin and a pinch of smoked paprika for a Southwestern spin.
• Use lime juice instead of lemon for a tangier, more classic Mexican-inspired dip.