egg-free may­on­naise

It’s rich in pro­tein and ul­tra creamy... two good rea­sons to whizz up this tofu may­on­naise in four zingy f lavours

donna hay - Fresh + Light - - Contents Issue 11 - pho­tog­ra­phy BEN DEARNLEY styling AM­BER DE FLO­RIO

Spoon these may­on­naises over SAL­ADS and grilled meats or use them in burg­ers and SAND­WICHES.

smoky harissa may­on­naise

300g silken firm tofu, chopped

1 ta­ble­spoon harissa paste

½ tea­spoon ground co­rian­der

1 tea­spoon smoked paprika, plus ex­tra to serve 1 tea­spoon sea salt flakes

2 tea­spoons lemon juice

1 ta­ble­spoon ex­tra vir­gin olive oil Place the tofu, harissa, co­rian­der, paprika, salt, lemon juice and oil in a small food pro­ces­sor and process un­til smooth. Sprin­kle with ex­tra paprika to serve. MAKES 1¼ CUPS.

roasted gar­lic aioli

1 head gar­lic, un­peeled 300g silken firm tofu, chopped ½ tea­spoon sea salt flakes 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon lemon juice Pre­heat oven to 180°C (350°F). Wrap the gar­lic in alu­minium foil, place on an oven tray and cook for 45 min­utes or un­til soft. Set aside to cool slightly. Squeeze the gar­lic out of the skin into a small food pro­ces­sor. Add the tofu, salt, oil and lemon juice and process un­til smooth. Serve. MAKES 1¼ CUPS.

miso, se­same and ginger may­on­naise

300g silken firm tofu, chopped

1 ta­ble­spoon white miso paste

1 ta­ble­spoon finely grated ginger

2 tea­spoons se­same oil

2 tea­spoons rice wine vine­gar

1 ta­ble­spoon toasted se­same seeds, plus ex­tra to serve Place the tofu, miso, ginger, oil and vine­gar in a small food pro­ces­sor and process un­til smooth. Add the se­same seeds and pulse to com­bine. Sprin­kle with ex­tra se­same seeds to serve. MAKES 1¼ CUPS.

cor­ni­chon and dill may­on­naise

300g silken firm tofu, chopped 2 tea­spoons Di­jon mus­tard

⅓ cup dill sprigs, plus ex­tra to serve ¼ cup (45g) cor­ni­chons

1 long green onion (scal­lion), chopped ½ tea­spoon sea salt flakes Place the tofu, mus­tard, dill, cor­ni­chons, onion and salt in a small food pro­ces­sor and process un­til smooth. Sprin­kle with the ex­tra dill to serve. MAKES 1½ CUPS. COOK’s Tip All of these may­on­naises can be kept in an air­tight con­tainer in the fridge for up to 3 days.

miso se­same and ginger may­on­naise cor­ni­chon and dill may­on­naise

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