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 Tofu Aioli 
 
The following is one in an ongoing series of columns entitled Vegan Global Fusion by . View all columns in series
(From Tofu Cookery 25th Anniversary Edition)

Makes about 1 1/2 cups

This is the vegan version of the French garlic mayonnaise often served with seafood, but great with roasted potatoes, artichokes, greens, and greens beans. Early harvest garlic is much milder than garlic that has been sitting around for a while and sprouted, so adjust the amount of garlic you use to taste. Tofu takes the place of eggs in the mayonnaise.

Chop in a food processor as finely as possible, or press with a garlic press:

  • 3-6 large peeled garlic cloves, any sprouts removed Add and process into a paste:
  • 1/2 teaspoon salt or 1 tablespoon sweet white miso
  • Add and process until smooth and creamy:
  • 1/2 pound soft tofu
  • Juice of 1/2 lemon (about 1 tablespoon or to taste)
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard (optional)
  • freshly ground white pepper to taste
  • Process until smooth and creamy while dripping in:
  • 1/2 to 3/4 cup olive oil
      
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 About The Author
Louise Hagler is a pioneer in creating vegan cuisine with tofu and other soyfoods to satisfy the western palate. For over 30 years, she has continued to create vegan cookbooks that present a wide variety of tasty,......moreLouise Hagler
 
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