Tofu Miso Mayo #2 for Vegan Thursdays
|Add this to green salad, sandwiches, avocado, 'slaws...|
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.