Tuesday, April 20, 2010

Tofu Mayo

1/2 pound (250 g) Regular tofu
1/4 cup (50ml) lemon juice
2 tsp. (10ml) dijon mustard
1 tsp (5ml) salt
1 tsp (5ml) sugar
1 cup (250ml) vegetable oil

Mash tofu with a fork, and place in a strainer over a bowl. Weight it down with a plate to allow extra liquid to drain for about half an hour.
Place drained tofu into the blender. Add lemon juice, mustard, salt, sugar and blend until smooth.
With motor of blender running, pour in the oil, gradually. Once it is blended evenly it may be used.

Will keep refrigerated for about a week. This makes 2 cups.

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