Herbed Tofu Mayonnaise

Makes 20 servings (about 2 1/2 cups)

This savoury spread is a perfect addition to sandwiches and burgers, as a dipping sauce for raw vegetables or even a creamy sauce for a cold pasta salad. You can also change the flavour by substituting a mix of cilantro and basil for the herbs and lime instead of lemon juice, spice it up with jalapenos or Thai chili peppers, and use roasted garlic in place of fresh.

Make ahead: The mayo can be refrigerated for up to four days. It will thicken and release moisture over time; drain off any liquid before using.

One 0.5-kg block silken soft tofu (reduced fat optional)

1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard

Juice of 1 lemon (about 3 tbsp)

2 cloves garlic

1⁄4 cup fresh basil leaves

2 tsp fresh rosemary leaves

2 tsp fresh tarragon leaves (from about 2 sprigs)

1⁄4 cup flat-leaf parsley leaves

Salt

Freshly ground black pepper

Combine the silken tofu, oil, mustard, lemon juice, garlic, basil, rosemary, tarragon and parsley in a food processor; purée until very smooth. Taste, and season with salt and pepper, as needed.

Per 2-tablespoon serving: 20 calories, 1 gram protein, 2 g fat, 20 milligrams sodium.

Adapted from “Passionate Vegetarian,” by Crescent Dragonwagon ( Workman Publishing, 2002).