Prep 15 mins
Cook 30 mins
This is a combination of two Recipezaar recipes I love: KittyKitty's Roasted Garlic Mayonnaise (#183875) and Carole Reu's Tofu Mayonnaise (#754). I wanted a non-dairy, lower-fat alternative for the Roasted Garlic Mayo and this is what resulted from modifying and combining the two recipes. To get a creamy mixture and avoid too much liquid, press the tofu (instructions below) and discard the excess liquid before using the tofu. I suggest that, because the desired amount of sweetness seems to vary between people who have sampled it, you mix it without sugar first, try it, and then add in small increments to taste, if desired. I think this makes a good veggie dip, as well as sandwich spread. Though thick for a salad dressing, it's good used that way, too.
- 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
- 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.