Tofunnaise

Tofunnaise (Eggless)

Ingredients
– Crumbled tofu (patted dry thoroughly)
– Salt, sugar & pepper to taste
– Mustard (optional)
– Vinegar or lemon juice
– 2 tbsp any refined oil (I have used olive oil)

Method

1. Place the crumbled tofu on a towel and press out excess moisture (this helps prevent spoilage).
2. Add tofu, seasoning, mustard (if using), and vinegar/lemon juice to a mixer.
3. Add oil and blend until smooth and creamy.
4. Adjust oil or seasoning to taste.

Storage
Refrigerate and use within a week (or sooner—it tends to disappear quickly!).

Variations
– Blend in chopped onions for a tartar-style spread
– Add fresh coriander (dhania) for a herby version