Tofu Mayo (Lowfat Egg-free Mayonnaise-type Spread)
I was amazed the first time I tried this "mayonnaise" made with silken tofu! It instantly became my favorite lowfat "mayonnaise" -- healthy, inexpensive and tasty! What's not to like? Tofu Mayo can be substituted for real mayonnaise in any uncooked
recipes, such as the Garlic or Ranch Dressing or Dip recipe from Amazing Meals, classic Spinach Dip, Egg (or Tofu-"Egg") Salad etc. Since the consistency of tofu changes when it cooks (becoming more custard-like), I can't guarantee that it will work equally well in cooked dishes. -LuAnn
Makes about 1 1/2 cups
1 (12.3-ounce) package firm or extra-firm silken tofu*
3/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon Dijon mustard
1 1/2 Tablespoons lemon juice
1 1/2 Tablespoons seasoned rice vinegar
Combine tofu, salt, sugar, mustard, lemon juice, and vinegar in a food processor or blender, and process until completely smooth, 1 to 2 minutes.
Chill thoroughly before using.
*"Silken tofu" is available both "water-packed" (usually found in the produce section), which must be refrigerated, and in little cardboard packages, which do not require refrigeration before opening. The type in little cardboard boxes is ideal for this recipe, as each box contains the exact amount needed, but either variety will work, as long as the package is marked "silken". -LuAnn
Per 1 Tablespoon serving:
0.4 g fat
0 mg cholesterol
1 g protein
0.8 g total carbohydrates
99 mg sodium
Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.; posted by LuAnn for KRT.