Salads and Dressings

Tofu Mayonnaise

  • 1 package (10.25oz/290g) Silken soft tofu
  • 2 tablespoons/25 milliliters Lemon juice, fresh
  • 1 tablespoons/15 milliliters Vegetable oil
  • 2 teaspoons/10 milliliters Dijon mustard
  • 1 teaspoons/5 milliliters Each salt & granulated sugar
  • 1/4 teaspoons/1 milliliters Black pepper
  • Pinch Cayenne pepper

    • Mayonnaise-like dressing and works wellas a spread or base for other creamy dressings like Ranch & Thousand Island. Makes about 1 cup 1. Using sieve, drain tofu.

    2. In food processor using pulsing motion, combine drained tofu, lemon juice, oil, mustard, sald, sugar, pepper and cayenne; puree until smooth.

    3. Cream can be refrerated in airtight container for up to 2 days.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cate Pierlet of Osoyoos, BC (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!