Roasted Garlic Tofu Spread & Dip (Mayo Substitute)
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
16-20
ingredients
- 1⁄2 lb firm tofu (weight before pressing)
- 1⁄4 cup canola oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar (Use more or less according to taste. The original tofu mayo recipe uses 1 tablespoon of su) (optional)
- 1 1⁄2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 9 roasted garlic cloves (roasting instructions below)
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄4 cup fresh parsley, chopped (I like flat or curly leaf)
- 1⁄4 cup fresh basil, chopped
- salt, to taste
directions
- To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
- Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
- Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.
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