Tofu Mayonnaise Dressing & Dressing Variations

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Tofu Mayonnaise Dressing

Source: The Book of Tofu Protein; Source for the Future. . .Now!

 

Makes 1 cup

 

6 oz. tofu, drained or pressed if desired

1 1/2 to 2 Tbsp. lemon juice

2 Tbspl oil

1/2 tsp. salt

Dash of pepper

 

Combine all ingredients in a blender and puree for about 30 seconds, or

until smooth. Or mash all ingredients and allow to stand for 15 to 30

minutes before serving.

 

For variety, add 1 tablespoon finely chopped parsley, or use equal parts

lemon juice and vinegar

 

VARIATIONS:

Add any of the following ingredients to those listed above before pureeing

(see note*):

 

Onion: 1/4 cup diced onion. Excellent on all types of deep. fried tofu and

with many vegetable dishes.

 

Curry: 1/2 teaspoon curry powder and 2 tablespoons minced onion. Top with a

sprinkling of 1 tablespoon minced parsley.

 

Ginger Root: 1 teaspoon grated or 1 1/2 teaspoons powdered gingerroot and a

dash of (7.spice) red pepper or Tabasco sauce. Try over a tomato and

cucumber salad. Top with 1 tablespoon minced parsley.

 

Di11 & Garlic: 1/4 teaspoon dill and 1 clove minced garlic. Omit the pepper.

 

Pickle: 2 small Western-style cucumber pickles, minced. Try over tomato

wedges.

 

Celery & Onion: 3 tablespoons each diced celery and onion. Serve with Tofu

Cutlets or with squash dishes.

 

Sweetened: 2 tablespoons each natural sugar and minced parsley. Use only a

dash of salt and omit the pepper. Serve with Apple. Raisin Salad or melon

balls.

 

Sesame: 2 tablespoons sesame butter or tahini and 3 tablespoons minced

celery.

 

Walnut: 1/4 cup each walnut meats and ketchup. Try over a salad of

asparagus, and tomato wedges.

 

Spicy Onion: 2 tablespoons diced onion, 1/4 teaspoon paprika, and a dash of

7-spice red pepper, Tabasco sauce, or cayenne.

 

Ketchup: 5 tablespoons ketchup. Top with 2 tablespoons minced parsley.

 

Sweetened Miso: 1 tablespoon red or Hatcho miso and 1 or 2 tablespoons

natural sugar. Omit the salt. Try over tomato wedges.

 

Sweet White Miso: 2 tablespoons sweet white miso and 1/4 cup chopped leeks,

scallions, or onions.

 

Miso & Peanut: 1 tablespoon red or akadashi miso, and 2 tablespoons each

peanuts and minced parsley. Omit the salt.

 

Garlic: 1 to 1 1/2 teaspoons minced or pressed garlic. Serve over tomato

salads. If desired, add 3 tablespoons minced and top with chopped parsley.

 

Raisin: 2/3 cup raisins. Use only 1/4 teaspoon salt. Serve as a dessert

topping over apples or on Waldorf salads.

 

Green Beefsteak: 2 green beefsteak leaves.

 

Umeboshi: 1/3 onion (minced), 1 tablespoon ground roasted sesame seeds or

sesame butter, and 4 pitted umeboshi Omit the salt.

 

Herb: 1/2 teaspoon fresh or dried herbs (oregano, marjoram, sorrel,

caraway).

 

*Note: Substitute for part of the lemon juice: 1 teaspoon beet juice, or 1

1/2 tablespoons orange juice.