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Recipes
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Basic Tofu Mayonnaise
 
1 lb. drained soft tofu
1 tsp salt
1/3 C. oil
3 Tbsp. lemon juice
dash garlic powder
1 Tbsp. onion powder
1/8 tsp. mustard powder--optional
1/8 tsp. paprika--optional
 
 
Place all ingredients in blender; blend until smooth and creamy; add tofu in 3 parts to allow blender to mix well. When no grainy tofu appears in mixture than blending is complete. Transfer to serving dish and use immediately or keep well refrigerated for up to a week. This is not pasteurized or pickled with vinegar so it will spoil if allowed to sit warm. Sometimes after sitting for a day in the fridge you may need to give it a good stirring with a whisk before serving. Options: More salt may be added if desired. Use potassium salt instead of regular table salt for less sodium.
 
 
 
Creamy Tofu-based Salad Dressings
 
--basic Ranch-style
1 C. basic tofu mayonnaise
1/4 C. plain soy yogurt
1/8 tsp garlic powder
1 Tbsp. onion powder
1 Tbsp. dried chopped chives
soymilk to desired consistency
salt to taste
 
--creamy cucumber
1 C. basic tofu mayonnaise
1/4 C. plain soy yogurt
1 Tbsp. dehydrated chopped onion
1 Tbsp. finely chopped de-seeded cucumber
2 tsp. dried dill
soymilk to desired consistency
salt to taste
 
--thousand island
1C. basic tofu mayonnaise
1/4 C. ketchup
1 Tbsp. pickle relish
2 tsp. dehydrated chopped onion
soymilk to desired consistency
salt to taste