Ingredients10 m servings 49 cals
- Place the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly.
Per Serving: 49 calories; 4.6 g fat; 0.5 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 8
i had high hopes for this recipe because of the sesame oil but the vinegar was overpowering. i was able to salvage it with more sugar - about 2 tsps. and some sweet pickle relish - about 1 Tbsp...
My wife and kids are very particular on what they eat and like. It is complicated to find recipes they all take pleasure in. They really enjoyed the Tofu Mayonnaise and we have replaced regular ...
Bearing in mind a previous comment, and knowing I prefer a not-so-sharp flavour to my dressing, I made it with only 1 tablespoon of vinegar. It turned out perfect. Next time I shall experiment b...
This was surprisingly amazing! I used Braggs organic apple cider vinegar and olive oil, and I omitted the sesame oil. Yummy!
This recipe is really good, I did use rice vinegar instead because I think using apple cider vinegar would be too sour. Even my hubby who hates tofu loved it and now he asks me to make it all th...
I added 1/2 tsp of dry chipotle spice, and pinch of cumin and thyme. Sprinkle of basil. Also 1/4 cup milk to help my blender out. I guess I could have used water too. This was delicious! FYI- I ...