Tofu remoulade

Ingredients

Quantity		Ingredient
8	ounces	Extra-firm silken tofu
2	tablespoons	Fresh lemon juice
2	tablespoons	Cider vinegar
2	tablespoons	Extra-virgin olive oil
2	tablespoons	Canola oil
½	teaspoon	Dijon mustard
½	teaspoon	Salt; or to taste
		Freshly ground black pepper; to taste
1	teaspoon	Coarse mustard
2	smalls	Clov garlic; minced
2	tablespoons	Chopped green onions
1	tablespoon	Capers
2	teaspoons	Minced fresh parsley
1	teaspoon	Minced fresh tarragon
		Or 1/4 teaspoon dried
		Vegetable stock or water as needed

Directions

MAKES 1¼ CUPS. VEGAN

Remoulade sauce is really glorified mayonnaise, dressed up with piquant seasonings, such as mustard, capers and herbs. This cold dressing transforms simple raw, steamed or blanched vegetables into something truly special. It will keep for about a week if kept tightly covered and refrigerated.

In food processor or blender, combine tofu,le mon juice, vinegar, olive oil, canola oil, Dijon mustard, ½ teaspoon salt and pepper and process until mixture is smooth. Add coarse mustard, garlic, green onion, capers, parsley and tarragon and pulse several times just to blend. Taste and adjust seasonings if desired.

Per ½-cup serving: 127 CAL.; 3G PROT.: 12G TOTAL FAT (1G SAT FAT); 3G CARB.: CHOL.; 328MG SOD.: 0 FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 32 Converted by MM_Buster v2.0l.

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