Tofu Miso Mayo #2 for Vegan Thursdays

Add this to green salad, sandwiches, avocado, 'slaws...

As it's just about Thursday still, we're posting this creamy and delicious mayo recipe to make your salads even tastier this Summer! So many eggless mayos utterly fail to delight- they are either too acidic and "Heinz Salad Cream"-y or thick but tasteless or grainy. This recipe does not involve vinegar, so over-acidity is avoided, and the tofu blends down really smoothly. Add a couple of subtle seasonings and some organic cold-pressed sunflower oil/ extra-virgin olive oil and there you have it!
I tweaked our original Tofu Miso Mayo and made it even better, and, anticipating its more-ishness, doubled the quantity- you'll see why once you taste it...

600g firm tofu
3 rounded tsps brown rice miso
1 tab cold-pressed organic sunflower oil or evoo*              *extra -virgin olive oil
5 tabs lemon juice
100ml cold water
1 level tsp seasalt
a pinch of coarse black pepper
a small sprinkling of compound hing (optional)

• Crumble the tofu roughly and put it in your blender or food processor.
• Add everything else.
• Switch it on and whizz until smooth and creamy.
• Adjust seasonings if necessary.