Brocamole (Broccoli Guacamole)
This nutrient-dense, flavor-packed quick snack is made like the classic guacamole but features broccoli instead of avocados. It’s a really great alternative, and it's budget-friendly too. I added half a block of tofu to give it a creamy consistency, like the avocado has. Enjoy with jalapeños, onions, cilantro, and tortilla chips!
Servings: 6
Ingredients
- 18 oz / 500 g broccoli
- 3 oz / 85 g firm tofu crumbled
- 1 clove garlic finely chopped
- juice of 1 lime
- 2 jalapeños optional; save some for garnish
- 1 cup cilantro leaves save some for garnish
- 1 red onion finely diced (save some for garnish)
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Destem the broccoli and break it into florets. (You can use the stem too, although it needs a longer cooking time.) Boil for about 3-4 minutes until tender. You want it to be more on the soft side. Plunge into ice water to retain the bright green color. Drain well.
- In a good-quality food processor or blender, combine the boiled broccoli, crumbled tofu, garlic, lime juice, cilantro, and salt. Gradually stream in olive oil. Blend until you have reached a creamy consistency. Mix in most of the jalapeños and red onion.
- Garnish with the rest of the cilantro leaves, red onion, and jalapeño peppers. Season with cracked pepper and drizzle with olive oil. Enjoy with tortilla chips.