Fusion of spring onion and avocado. I have had this avocado dip recipe for a long time which uses hard-boiled egg and thought about “veganising” it. So I experimented with silken tofu but Tofutti is just as fine as anything.
1 ripe avocado
50 gr silken tofu or Tofutti
1 spring onion
1 large clove garlic
Salt and freshly cracked pepper
• Cut the avocado all the way around by using a sharp knife. Twist into two pieces. Hold the half with the stone in one hand, hit stone sharply with blade of knife, twist knife to release the stone. You either mash the avocado while in the skin or scrape it into a bowl and then mash it with silken tofu or Tofutti making sure that the mixture is smooth.
• Wash and trim spring onion and chop its white bit finely. Slice the green bit and set aside (You don’t need the whole thing; only a little bit of it is enough. Rest can be added to the dip itself).
• Crush garlic and add to the bowl with chopped spring onion. Season with salt and freshly cracked pepper.
• Transfer Sprido into a serving dish and decorate it with the green bits you set aside earlier on and serve with crudités or bread sticks.
Note: If you would like to spice it up a little, use 1 tsp of chilli flakes instead of pepper.