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Reged: 08/13/06
Posts: 51
Loc: Bay Area
Tofu - Based Sauces
      09/10/06 11:23 AM

This is from the Moosewood Cookbook by Mollie Katzen. I haven't tried any of these yet but they look tasty and all look safe. Let me know if I'm wrong.

Yeild - about 3/4 cup
For each of the following use 1 box (10.5 oz.) silken tofu, soft or firm.

Place all ingredients in a blender, and whip until smooth.
Store in a tightly covered container in the fridge. Serve cold or at room temp. Each is good for sandwiches, baked potatoes, steamed veggies topping, artichoke digging, and anywhere you would use mayo.

Plain Fake Mayo
1 small clove garlic, minced
2-3 tsp. cider vinegar
1/2 tsp. sale

Faux Aioli
2-3 medium cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. cider vinegar
optional: a small handful of freshly minced chives and/or parsley

Greek Lemon Sauce
1 tbs. fresh lemon juice
1/2 tsp. salt
a few dashes of white pepper

Horeradish Sauce
2 tsp. fresh lemon juice
1/2 tsp salt
2 tsp. prepared horseradish
white pepper to taste
optional: minced chives


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