Health

1 lb. drained soft tofu

1 tsp salt

1/3 C. oil

3 Tbsp. lemon juice

dash garlic powder

1 Tbsp. onion powder

1/8 tsp. mustard powder–optional

1/8 tsp. paprika–optional

Place all ingredients in blender; blend until smooth and creamy; add tofu in 3 parts to allow blender to mix well. 

When no grainy tofu appears in mixture than blending is complete. Transfer to serving dish and use immediately or keep well refrigerated for up to a week. 

This is not pasteurized or pickled with vinegar so it will spoil if allowed to sit warm. Sometimes after sitting for a day in the fridge you may need to give it a good stirring with a whisk before serving. 

Options: More salt may be added if desired. Use potassium salt instead of regular table salt for less sodium.

1 C. basic tofu mayonnaise

1/4 C. plain soy yogurt

1/8 tsp garlic powder

1 Tbsp. onion powder

1 Tbsp. dried chopped chives

soymilk to desired consistency

salt to taste

1 C. basic tofu mayonnaise

1/4 C. plain soy yogurt

1 Tbsp. dehydrated chopped onion

1 Tbsp. finely chopped de-seeded cucumber

2 tsp. dried dill

soymilk to desired consistency

salt to taste

1C. basic tofu mayonnaise

1/4 C. ketchup

1 Tbsp. pickle relish

2 tsp. dehydrated chopped onion

soymilk to desired consistency

salt to taste