Tofu Mayonnaise

This delicious mayonnaise dressing, dip, and spread takes only 30 seconds to prepare. Whereas commercial mayonnaise must, by law, consist of at least 65 percent fat (most homemade varieties contain even more), the following tofu based preparation contains no eggs and very little oil, making it ideal for use in low-fat diets. Refrigerated in a covered container, it will stay fresh for 1 or 2 days.

Ingredients

6 ounces tofu, drained or pressed if desired
1 1/2 to 2 tablespoons lemon juice or vinegar
2 tablespoons oil
1/2 teaspoon salt, or 2 teaspoons shoyu, or 1 tablespoon red miso
Dash of pepper

Method

Combine all ingredients in a blender and puree for about 30 seconds, or until smooth. Or mash all ingredients and allow to stand for 15 to 30 minutes before serving.
For variety, add 1 tablespoon finely chopped parsley, or use equal parts lemon juice and vinegar.

Makes 3 or 4 servings.

VARIATIONS: Add any of the following ingredients -- onion, curry, cheese & garlic, gingerroot, dill & garlic, pickle, celery & onion, sweetened w/natural sugar, sesame, walnut, spicy onion, ketchup, sweetened miso, sweet white miso, miso & peanut, egg yolk, mustard, garlic, raisin, green beefsteak, umeboshi, or herbs.

About The Authors

William Shurtleff and Akiko Aoyagi spent their formative years on opposite sides of the Pacific. Born in California on 28 April 1941, Bill received degrees in engineering, honors humanities, and education from Stanford University. He taught physics for two years in Nigeria in the Peace Corps and has lived and traveled extensively in East Asia and Third World countries. He speaks seven languages, four fluently, including Japanese.

Reprinted with permission from The Book of Tofu, copyright © 1975, 1979, 1983, 1998 by William Shurtleff and Akiko Aoyagi, Ten Speed Press, P. O. Box 7123 Berkeley, CA, 94707. Available from your local bookseller, by calling Ten Spped Press directly at 800-841-2665, or by visiting us at www.tenspeed.com.

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