Recipe: Tofu Mayonnaise with Variations

TOFU MAYONNAISE
Source: 20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Vegetarian Meals by Bryanna Clark Grogan

Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate easily.

1 (1 2.3 oz.) pkg. reduced-fat, extra-firm or firm SILKEN tofu
2 Tbsp. cider vinegar or lemon juice
1 1/8 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. white pepper
OPTIONAL: 1 tsp. sweetener of your choice

Combine all the ingredients in a blender until very smooth. This will keep about 2 weeks in the refrigerator.

Makes 1 1/3 cups
Per 2 tablespoons: calories: 13, protein: 2 gm., fat: 0 gm., carbohydrates: 1 gm.

VARIATIONS:
Use either this recipe or the Low-Fat Mayonnaise recipe on the next page as a base for the flavored mayonnaise variations below.

AIOLI:
To make a garlic dip for cold, steamed vegetables and artichokes, use lemon juice, omit the mustard, and add 4 peeled garlic cloves while blending. This also makes a good spread for making garlic toast.

TOFU 'HOLLANDAISE':
Use lemon juice instead of vinegar, and omit the mustard. Use soft silken tofu and heat gently just before serving. Acid herbs such as dill, tarragon, or basil to taste. For a tangier sauce, add 1/2 tsp. cumin and a pinch of cayenne.

TOFU TARTAR SAUCE:
Add 1/2 cup chopped onion and 1/2 cup chopped dill pickle, with sonic of the pickle brine to taste. If you have no pickles, use chopped cucumber with dillweed and white wine vinegar to taste.

EASY COLESLAW DRESSING:
Mix the basic Tofu Mayonnaise with any kind of fruit juice until it is thin enough and sweet enough to your taste. You can flavor this with spices or herbs, if you wish.