Pretty Darn Good Tofu Mayo Recipes

EGG-LESS MAYO SANDWICHES

Steps:

• Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
• Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
• Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
• Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

PASSATELLI

Steps:

• In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
• In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.

TOFU MAYONNAISE

Steps:

• Put all the ingredients in a blender and purée, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored. This could take several minutes; add 1 or 2 tablespoons of water if necessary to help the machine do its work.
• Taste and adjust the seasoning with more salt or vinegar if necessary. Use right away (or transfer to a jar and refrigerate for up to 1 week). Note: To make the Creamy Basil Sauce, skip the Dijon and add 1 cup fresh basil, packed, before puréeing.

TOFU MAYONNAISE

Steps:

• Combine all ingredients in a blender and beat until smooth and creamy.

PRETTY DARN GOOD TOFU MAYO

Steps:

• In a blender, combine tofu, olive oil and mayo and process until smooth.
• Add garlic, lemon juice and mustard and process until smooth, then season with salt, pepper and cayenne.
• Serve or refrigerate to store.