Tofu remoulade

Yield: 1 servings

Measure 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
\N \N 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
\N \N Or 1/4 teaspoon dried
\N \N Vegetable stock or water as needed


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.

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