BVR: Tofu Mayonnaise

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* Exported from MasterCook Mac *

 

Tofu Mayonnaise

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons fresh lemon juice

1 tablespoon vinegar (wine, sherry, cider or rice wine)

1 clove garlic -- minced

1 teaspoon Dijon mustard

2 tablespoons plain nonfat yogurt (or buttermilk)

-- plus additional for thinning

1/2 pound tofu (silken if possible)

1 tablespoon soy sauce (dark e.g. tamari or Kikkoman) --

1 - 2

1/4 teaspoon salt and pepper

2 tablespoons extra virgin olive oil (or canola oil)

2 tablespoons mayonnaise (Hellmann's or Best Foods) --

optional

 

Combine all the ingredients in a blender of food processor and blend

until completely smooth. Thin with water or additional yogurt if desired.

 

Advance preparation: This keeps for 3 to 4 days in the refrigerator.

 

Makes about 1 cup.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 16 Calories; less than one gram

Fat (11% calories from fat); 1g Protein; 4g Carbohydrate; 0mg

Cholesterol; 419mg Sodium

 

NOTES : This low-fat, high-protein mayonnaise can be used in all the

ways that regular mayonnaise is used - as a spread for sandwiches, a

dressing for salads, or a dip for crudites. It can be made with regular

tofu, but silken tofu will result in a smoother texture with no hint of

chalkiness. The small amount of regular mayonnaise gives this sauce a

mayonnaise flavor with a fraction of the calories.

 

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