Curried Tofu Mayo (adapted from the Food Matters Cook Book)
Makes about 1 cup
- 6 ounces soft silken tofu (about 3/4 cup)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (I squeezed a half a lemon)
- 2 teaspoons Dijon mustard, or to taste
- 1 tablespoon agave nectar (recipe calls for honey or sugar)
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 teaspoons curry powder
Blend until smooth!
I didn't have high hopes for this. I was surprised that it tasted pretty good and very close to mayo.I put the tofu and mayo on Poppy Seed-Cornmeal Roti for a sandwich. The mayo ended up looking like a melting mummy.The result? Eh. The tofu had the very faintest taste of curry. If I'd followed the recipe and marinated it for only 30 minutes, it would probably have tasted like nothing. But the texture was pretty good. Overall, the sandwich was ho-hum.
Tonight I cobbled together dinner from the leftover marinade, baked tofu, and some mustard greens. I wilted the greens in the marinade, added the tofu, and ate it with the Poppy Seed-Cornmeal Roti that seems to last forever. Not bad. Can't say I'll be rushing to make it again, but not awful.