Wednesday, 26 February 2014

Recipes Revisited: Tofu mayo #3, for Vegan Thursday


Perfect with chickpea salad!

Because we don't use eggs or vinegar or garlic or onions in our cooking, a vegan mayo is a real challenge. I made a good one using blended tofu and miso, but it was still missing that vinegar-y tang that lemon juice just doesn't give. Then I noticed tamarind concentrate on the shelf in my local supermarket, and things got better... so this is tofu miso may mark 3, with tamarind, recipe below pictures:

With chickpeas and salad in a pitta for lunch...

...As a creamy pasta salad...
240g (or about 5 tabs) unpressed tofu (I made ours from 1l soya milk)
1 1/2 tsps organic brown rice miso
2-3 tabs lemon juice, according to how lemon-y you like it
1/2 tsp pure tamarind concentrate
1/2 tsp seasalt
1 tab extra virgin olive oil (the best flavour for dressings)
  • Get your blender out.
  • Throw everything in. (Don't forget to switch the blender on...)
  • Spoon it liberally over stuff like pasta, avocado or chickpea salad, with chips or veggie burgers- you name it!
  • Should there be any left (unlikely) you can store it in a jar in the fridge for a day or so.


This post gets shared with the Google group Vegan Thursday


2 comments:

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