Showing You How To Give Up Sodium Without Giving Up Your Life
Egg-Less Tofu Mayonnaise
We've had several variations of tofu mayonnaise over the years, but I like the flavor of this one that Kaye sent me recently the best. Maybe it's the sesame oil
1/2 lb tofu
2 1/2 T vinegar,Or Lemon Juice
1 t Dijon Mustard
1/4 c Olive Oil
1 t honey
1/8 t sesame oil
Drain tofu for 20-30 minutes by pressing between two clean dry cotton towels, putting a weight on top, to extract as much moisture from tofu as possible. Crumble tofu with a fork. Put one-fourth of the tofu in a blender with the vinegar/lemon juice and mustard. Blend together until smooth, stopping to scrape sides of the container whenever necessary. Gradually add the rest of the tofu and blend well. Keep blender going and gradually add the oil. Stop sometimes to scrape the sides of the container. Add honey and sesame oil and blend well. Store Tofu Mayonnaise in the refrigerator. Best to use it within one week.
Yield: 16 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
1 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 16 Amount Per Serving |
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| Calories | 37 |
| Calories from Fat | 32 |
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| % Daily Values * | |
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Total Fat 4 gr Saturated Fat 0 gr Polyunsaturated Fat 0 gr Monounsaturated Fat 3 gr Cholesterol 0 mg Sodium 16 mg Potassium 12 mg Carbohydrates 1 gr Dietary Fiber 0gr Protein 1 gr |
5% 2% 0% 1% 0% 0% 0% |
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Vitamin A Vitamin C Calcium Iron |
0% 0% 1% 1% |
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* Percent Daily Values are based on a 2000 calorie diet |
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