Total Time
4mins
Prep 2 mins
Cook 2 mins

Tofu based sauces from the Moosewood Cookbook by Molly Katzen.

Ingredients Nutrition

Directions

  1. Place all ingredients in a blender, and whip until smooth.
  2. Store in a tightly covered container in the fridge.
Most Helpful

3 5

I've only tried the aioli, which was awesome (so I couldn't rate all 4 recipes on this page). My boxes of silken tofu are 12.3 ounces, but I left the other ingredient amounts the same. I used extra firm tofu, and surprisingly, it works. The aioli comes out very creamy, and makes a great dip for roasted potatoes.