Tofu Mayonnaise

Recipe by Ali Vipond, presented at the Club on 5 May 1999.

• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 4 tbsp olive oil or corn oil
• 1 tbsp sesame oil
• 115 g (1 packet) tofu
• water

Combine all the ingredients in a blender, pushing down occasionally to form a smooth consistency. You may need to add some water to make it smooth. Serve on salad, especially with crunchy lettuce and cucumber, or as a dip.

As an alternative: add a handful of fresh herbs to the blender too, e.g. mint, basil, parsley.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.