Recipe: Tofu Mayonnaise Dressing with Variations

Tofu Mayonnaise Dressing
Source: The Book of Tofu: Protein Source of the Future...Now! by William Shurtleff
Makes about 1 cup

commercial mayonnaise must, by law, consist of at least 65 percent fat (most homemade varieties contain even more), the following tofu based preparations contain no eggs and very little oil, making them ideal for use in low calorie, low fat diets. Refrigerated in a covered container, they will stay fresh for 1 or 2 days. A similar mayonnaise can be prepared by substituting soymilk for the tofu.

6 ounces tofu, drained or pressed if desired
1 1/2 to 2 tablespoons lemon juice or vinegar
2 tablespoons oil
1/2 teaspoon salt, or 2 teaspoons shoyu (soy sauce), or 1 tablespoon red miso
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.

Cheese & Garlic: 1/4 cup Parmesan or grated cheese and 1/2 clove of garlic or 1/4 onion, minced. Serve topped with a sprinkling of minced parsley.

Gingerroot: 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 hard boiled eggs, 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, barley 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.

Egg Yolk: 1 egg yolk (or press the tofu and use 1 whole egg). If desired, add 1 teaspoon sugar, 1/2 teaspoon hot mustard, and a dash of red pepper.

Mustard: 1 teaspoon hot mustard, Delicious with tomatoes, steamed broccoli, or deep-fried tofu.

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 or vinegar: sake white wine, 1 teaspoon beet juice, or 1 1/2 tablespoons orange juice.