You are here

Member since April 2003

Tofu Mayo

What you need: 

1 block of silken tofu
juice of half a lemon
1 teaspoon dijion musterd
1 clove of garlic
1/4 cup of olive oil
salt and fresh ground black pepper to taste

What you do: 

Put all the ingredients, other than the oil into a blender and blend as the moter is going add the oil in a slow strem. If the mayo looks to thick, add a very small amount of water.
Use for vegan potato salad, as a dip for veggies or what ever you fancy. Must be kept in the fridge and eaten within two days.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Be the first to add a comment.

Log in or register to post comments

Fatal error: Allowed memory size of 134217728 bytes exhausted (tried to allocate 32 bytes) in /var/www/vegweb/includes/database/database.inc on line 2278