Tofu Mayonnaise

2 Reviews
100% would make this recipe again

A vegan dip that can be served with veggies or spread on crackers.

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Ingredients

260 g silken tofu 1 cup
2 tbsp lemon, freshly squeezed 3/4 lemon
1 tbsp olive oil 15 mL
2 tbsp water 30 mL
1/2 tsp salt 2 g
1/2 tsp Dijon mustard 2 g
1 clove garlic [optional]
1/2 tsp honey [optional] 3 g
1 tbsp chives, fresh, chopped 3 g
1 tbsp Italian parsley, fresh, chopped 5 g
1 tsp marjoram, fresh, chopped 2 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Place all the ingredients, except fresh herbs, in a blender or food processor. Blend until a smooth consistency is reached. The mixture being quite thick, push the ingredients into the blades using a spatula.
  2. Transfer the mixture to a small bowl and add the fresh herbs. Mix well then serve.

Observations

This soy mayonnaise can be kept in the refrigerator for up to 3 weeks.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

50

Fat

3 g

5 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

2 g

Protein

2 g

Vitamin A

1 %

Vitamin C

6 %

Calcium

2 %

Iron

5 %
More info

Claims

This recipe is :
Source of  :
Magnesium, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats ½
Other Foods 0
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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