You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith

Tofu Aioli

I feel like I've posted this before, but I don't see it in the archives and it's a handy little quick recipe, so here you go:

Tofu Aioli

1 lb. firm tofu, broken up
1 medium clove garlic (or more if you're not shy about garlic breath)
juice of 1/2 lemon
1/2 tsp. salt
extra-virgin olive oil
optional: fresh herbs like dill, basil/pesto, vegetables like spinach, artichoke hearts, or roasted red peppers, olives, capers, etc.

Throw everything in a food processor and blend until smooth. Add as much olive oil as you want. If you're like me and need every little calorie you can get your hands on, you can bury a lot of olive oil in here! If, on the other hand, you're watching fat/calorie intake, it would still be good with very little or even none.

Serve as a dip with veggies or spread on sandwiches like mayo.

Gillian Welch - Time (The Revelator) - Red Clay Halo
Tags: condiments-dips, condiments-mayonnaise, condiments-spreads, tofu
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