Rosemary Tofu Mayonnaise

[Guest guest]

I realize I am such a bad poster, when I receive the benefits of so many

people's hard work.

Karen posted the original of this recipe from Veggie Cooking for Everyone.

I made do, and when one " makes do " the recipe is seldom what it started out

to be. It was, however, so amazingly delicious I had to stick it into MC

right away and share it with you.

 

Oh, the olive oil is available in specialty stores and at www.consorzio.com.

They do all kinds of flavors, but since I found it almost 8 year ago now,

this has been my favorite. (For those who enjoy foccacia, this is a great

replacement, or great used to dip the bread in with kosher salt. <eyes

rolling> mmmmMMmmmmm)

 

I hope you enjoy it!

Christine

 

 

 

* Exported from MasterCook *

 

Rosemary Tofu " Mayonnaise "

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 1/3 ounces Mori-Nu® Lite firm silken tofu -- (1 package)

1/3 cup Consorzio® rosemary-flavored olive oil

1/4 tablespoon extra-virgin olive oil

6 tablespoons fresh lemon juice

6 teaspoons Dijon mustard

3 scallions -- white parts only, thinly sliced

1 teaspoon grated lemon zest

salt & freshly milled white pepper

 

Serving Size: 2 Tablespoons.

 

Purée the tofu, olive oils, lemon juice, and mustard in a blender or food

processor until smooth. Add the scallions and lemon zest and season with

salt and pepper to taste.

 

 

 

Cuisine:

" Vegetarian "

Source:

" Adapted from " Vegetarian Cooking for Everyone " by Deborah Madison "

S(Adapted by):

" Christine F. Muehling <CF_Muehling on November 16,

2000. "

Copyright:

" Broadway Books; ISBN: 0767900146 • November 1997 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 53 Calories (kcal); 5g Total Fat; (83% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 30mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Guest guest]

Duhh,

that 1/4 tablespoon of olive oil should be 1/4 cup.

Sorry.

But it's certainly ok to start with less, adding until it's the consistency

you prefer! One good way to cut down on the oil.

Christine

 

 

owner-mc-recipe

[owner-mc-recipe]On Behalf Of Christine F.

Muehling

Thursday, November 16, 2000 10:06 PM

Veg-Recipes; MC Recipes

Rosemary Tofu " Mayonnaise "

 

 

 

* Exported from MasterCook *

 

Rosemary Tofu " Mayonnaise "

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 1/3 ounces Mori-Nu® Lite firm silken tofu -- (1 package)

1/3 cup Consorzio® rosemary-flavored olive oil

1/4 tablespoon extra-virgin olive oil

6 tablespoons fresh lemon juice

6 teaspoons Dijon mustard

3 scallions -- white parts only, thinly sliced

1 teaspoon grated lemon zest

salt & freshly milled white pepper

 

Serving Size: 2 Tablespoons.

 

Purée the tofu, olive oils, lemon juice, and mustard in a blender or food

processor until smooth. Add the scallions and lemon zest and season with

salt and pepper to taste.

 

 

 

Cuisine:

" Vegetarian "

Source:

" Adapted from " Vegetarian Cooking for Everyone " by Deborah Madison "

S(Adapted by):

" Christine F. Muehling <CF_Muehling on November 16,

2000. "

Copyright:

" Broadway Books; ISBN: 0767900146 • November 1997 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 53 Calories (kcal); 5g Total Fat; (83% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 30mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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