Tofu Mayo

Ingredients:

8 oz. tofu
¼ C. water
2 tsp sesame or olive oil
1 T lemon juice
1 T. brown rice vinegar
1 T. mellow white miso
optional sprinkle of dill

Directions

1. Slice tofu and steam for just 3 minutes.
2. Blend all ingredients until smooth and creamy.
3. Keep refrigerated for 2-3 days. (If it separates, just re-blend)

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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