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tofu-mayonnaise

Photo by: Joey De Leo
Comments: 0
 

Recipe

Here’s an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise—a good idea if you’re nervous about it. This will keep, refrigerated, for up to five days.

Yield : Makes about 1 cup

Ingredients

  • 6 ounces soft tofu, well drained, or ½ box silken tofu
  • 2 tablespoons prepared mayonnaise (optional)
  • 1/3 cup olive oil
  • 1 small garlic clove
  • 2 teaspoons Dijon mustard
  • 2½ teaspoons fresh lemon juice or vinegar (red or white wine)
  • Salt and freshly ground white pepper

Directions

1. Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides.

2. Add the garlic, mustard, lemon juice, and ¼ teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use.


© 2000 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

59kcal (3%)
13mg (1%)
0mg (1%)
1mcg RAE (0%)
15mg
3mg
1g
0g
0g
0g
1mg (0%)
91mg (4%)
1g (4%)
6g (10%)
0mg (1%)
 

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