Plant-based how-to : Tofunaise

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It’s fresh, tart and silky.
Here is a light plant-based sauce, resembling mayonnaise.

Silky tofu, that you buy or make yourself.
It’s the base.

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Sudachi citrus as a flavor.

Recipe :

A :
1/2 cup silky tofu
B :
1/4 ts hot mustard
1/8 ts turmeric for color (optional)
juice of a sudachi lime (or 1/3 lime, or other citrus)
salt, pepper to taste

Poach the tofu in hot water 2 minutes or cook in microwave, let water out. When it’s cooled, add in a blender with other ingredients listed as B.
Keep refrigerated up to a week. If the texture has changed, you just need to stir it with a spoon a little before using.

Rem : you can replace up to 2/3 of the tofu by more olive oil to get a fatter mayo closer to the classic version. That depends on your goal, it will still be vegan. I do it mostly to get a lighter sauce so I have oil just enough for flavoring.

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2 thoughts on “Plant-based how-to : Tofunaise

  1. Pingback: Sesame fresh cabbage wraps (lunch pack ready) | GOURMANDE in OSAKA

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