Archive for April 22, 2010

Tofu Mayonnaise

8 ounces silken tofu

4 teaspoons umeboshi vinegar

4 teaspoons yuzu (or to taste) * can also substitute with meyer lemons or blood oranges

1/4 teaspoon sea salt

1 tablespoon organic dijon mustard

1 tablespoon brown rice vinegar

Combine in a food processor, blend until smooth. Great to keep on hand:)  You can use as a base to make a variety of dressing or sauces!

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April 22, 2010 at 4:48 pm Leave a comment


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