Lower-fat tofu mayonnaise
40 tbsp.
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lemon juice |
| ¼ | cup | White wine vinegar |
| ¼ | cup | Water |
| 2 | tablespoons | Agar flakes |
| 10 | ounces | \"Lite\" Mori-Nu Silken tofu (extra firm) |
| ½ | cup | Vegetable oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar or other sweetener |
Directions
In a small saucepan, heat lemon juice, vinegar, water and agar flakes over low heat until agar is dissolved. (If you use broken-up agar strands instead of flakes, as I do, it's alright if the pieces are not completely dissolved, as long as they are very soft.) Place tofu in food processor and process until smooth. Add agar mixture and process until thoroughly combined. With machine running, gradually pour in oil and continue to beat until oil is mixed in completely. Season mayonnaise with salt and sugar to taste; refrigerate. Stir thoroughly after mixture has cooled slightly, breaking up lumps, until mayonnaise is smooth and creamy. Store in the refrigerator.
Makes 2-½ cups
Each tablespoon contains approximately 2.9 grams of fat, 28 calories, and 65 milligrams of sodium. (You can easily cut the sodium by using less salt in this recipe.)
When chilled completely, this mayonnaise is thick enough to use as a base to create a dip for crackers or vegetables. Or spread it on sandwiches -- plain, or with your choice of flavorings added.
Suggested additions would include: Dijon mustard; curry or chili powder; chopped parsley and/or dill; minced (drained) oil-packed sun-dried tomatoes and chopped fresh herbs; minced garlic, jalapenos and cilantro; finely grated citrus zest; or whatever sounds good to you!
NOTE: If you can tolerate the extra fat and calories, you can add ¼ cup more oil to this recipe and the mayo will be extra thick and creamy - quite close to the regular commercial type, but with less fat and no cholesterol. I've tried other brands of tofu for this (specifically, organically-produced tofu), but the Mori-Nu Silken was the mildest flavored.
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 05-10-95
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