Tofu remoulade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Extra-firm silken tofu |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Cider vinegar |
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Canola oil |
| ½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Salt; or to taste |
| Freshly ground black pepper; to taste | ||
| 1 | teaspoon | Coarse mustard |
| 2 | smalls | Clov garlic; minced |
| 2 | tablespoons | Chopped green onions |
| 1 | tablespoon | Capers |
| 2 | teaspoons | Minced fresh parsley |
| 1 | teaspoon | Minced fresh tarragon |
| Or 1/4 teaspoon dried | ||
| Vegetable stock or water as needed | ||
Directions
MAKES 1¼ CUPS. VEGAN
Remoulade sauce is really glorified mayonnaise, dressed up with piquant seasonings, such as mustard, capers and herbs. This cold dressing transforms simple raw, steamed or blanched vegetables into something truly special. It will keep for about a week if kept tightly covered and refrigerated.
In food processor or blender, combine tofu,le mon juice, vinegar, olive oil, canola oil, Dijon mustard, ½ teaspoon salt and pepper and process until mixture is smooth. Add coarse mustard, garlic, green onion, capers, parsley and tarragon and pulse several times just to blend. Taste and adjust seasonings if desired.
Per ½-cup serving: 127 CAL.; 3G PROT.: 12G TOTAL FAT (1G SAT FAT); 3G CARB.: CHOL.; 328MG SOD.: 0 FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 32 Converted by MM_Buster v2.0l.