* 1 (12 ounce) package tofu, drained and cut into cubes
* 1/2 teaspoon sesame oil
* 2 tablespoons apple cider vinegar
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup peanut oil
Place the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly.
* 1 pkg Superior Organic Silken Tube Tofu (240g)
* 2 tbsp cider or white vinegar
* 1 1/2 tbsp Dijon-style mustard
* 1/8 tsp tumeric
* 1/8 tsp cayenne (optional)
* 2 tbsp olive oil (optional)
* Salt & pepper to taste
Blend ingredients in a food processor or blender until smooth & creamy. Salt and pepper to taste. Ready to serve. Use as a dairy-free sandwich spread or instead of mayonnaise to make an egg-free egg salad. Use to make other dressings/dips. Store unused portions in a covered container/jar and refrigerate. Makes about 2 cups.
For a sweet tofu mayonnaise try adding some sugar…
16 oz silken tofu
1/2 oz natural sugar
1/2 oz cornstarch
1/2 tsp dry mustard
1/8 tsp salt
1 pinch cayenne
2 Tbsp fresh lemon juice
1 Tbsp cider vinegar
Drain the water off the tofu and put it in a food processor. In a small dry bowl, weigh the natural sugar and cornstarch. Add dry mustard, salt, and cayenne to the bowl, then transfer the dry ingredients to the food processor.
Begin to process tofu and dry ingredients. With the machine running, add the lemon juice and cider vinegar down the feed tube. (If you are using frozen lemon juice cubes, put them in with the tofu.) Continue to process until mixture is very smooth. Stop the machine once or twice to scrape down the sides.
Cover and refrigerate. If the mayo separates in the refrigerator, stir it before using.