Ingredients for Roasted Pepper Tofu Mayonnaise
- Silken Tofu
- Olive Oil
- 2 cloves garlic
- Dijon Mustard
- Fresh Lemon Juice
- Salt & Fresh Ground Pepper
- Roasted Red Pepper
- Cayenne Pepper
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How to Make Roasted Pepper Tofu Mayonnaise
- Preheat oven to 400°F (200°C). Roast 1 large red bell pepper until skin is blackened, about 20-25 minutes. Place in a bowl, cover with plastic wrap, and let cool slightly.
- Once cool enough to handle, peel and remove seeds from the roasted pepper. Roughly chop.
- In a food processor, puree the roasted pepper until completely smooth.
- Add 1 block (14 oz) firm or extra-firm tofu, 1/4 cup olive oil, 2 cloves garlic, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, and 1/4 teaspoon salt to the food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasonings. Add more salt, pepper, or a pinch of cayenne pepper to your liking.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
2g
Fat
49g
Carbs
1g
