Monday, February 1, 2010

herb and garlic tofu mayo

vegans who miss their mayo can always indulge in vegenaise, a substitute that i think tastes as good as or better than the real thing...however, it’s very high in calories (90 cal per tablespoon, nearly all of them from fat), doesn’t have many nutritionally redeeming qualities, and is fucking irresistible. i can’t keep it in the house, it’s too delicious and unhealthy.

here’s another solution, a very quick and easy recipe with much more wholesome ingredients. it’s high in fat, but it has plenty of healthy things to balance that out, and i think it's not quite as tasty as vegenaise so it's easier to use in moderation. in the photo i spread it on seed bread and added sweet pepper confetti and a sprig of parsley.


8oz extra-firm tofu
¼ cup water
¼ cup extra virgin olive oil
1 tb mustard
1 ½ tsp sugar
1 ½ tsp apple cider vinegar
2 tsp lemon juice
pinch of salt
2 tsp garlic powder
¼ cup chopped fresh parsley, dill, basil, or other herb/blend

drain the tofu and crumble it into a food processor or blender. add the water, oil, mustard, sugar, vinegar, lemon juice, salt, and garlic powder. process for about 2 minutes.

scrape down the sides of the work bowl and add your fresh herb of choice. you could also substitute with a spice like paprika, chili powder, wasabi powder, or anything else that seems like it would taste good. make a batch of plain mayo and add seasonings to small portions if you want to experiment without the commitment.

store in a glass jar in the fridge for up to 2 weeks.

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