Total Time
Prep 2 mins
Cook 2 mins

Tofu based sauces from the Moosewood Cookbook by Molly Katzen.

Ingredients Nutrition


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


Most Helpful

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.

Marty the Beagle May 27, 2007

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