25 April 2009

the artful vegan - tofu aioli

by Eric Tucker



ingredients

4 whole skin on cloves garlic, oil-braised

  • slowly poach the 4 garlic cloves in olive oil to soften & roast
  • squeeze out the garlic

6 oz tofu - I used Clear Spot plain
1 tablespoon light miso - I used 2 teasp miso paste
juice & zest 1 lemon
1/2 clove crushed fresh garlic
1 teasp nutritional yeast
1 teasp dijon mustard
1 tablep fresh parsley
2 teasp fresh dill
1/4 teasp ground black pepper
sea salt

plus
4 tablesp ev olive oil

  • in a food processor, blend the ingredients save evoo to smooth
  • with the machine running, dribble 4 tablesp ev olive oil until emulsified
  • add salt to taste




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