Very much like a tahini or hummus sauce, between the lemon and salt - not sure I would have pegged this as "aioli" but quite yummy none the less. Used as a dip for crudites.
Lemon Soy Aïoli
Photo: Karry Hosford
Here, we've puréed tofu for a low-fat, nutritious take on the traditional garlic mayonnaise. Use the leftovers as a sandwich spread.
Yield: 14 servings (serving size: 1 tablespoon)
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Amount per serving
- Calories: 23
- Calories from fat: 74%
- Fat: 1.9g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.4g
- Protein: 0.8g
- Carbohydrate: 0.9g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 124mg
- Calcium: 6mg
- 2 cups water
- 2 garlic cloves, peeled
- 8 ounces soft tofu, drained
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon sea salt
- Bring 2 cups water to a boil in a small saucepan. Add garlic, and cook 10 minutes. Drain.
- Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes.
- Combine garlic, tofu, and remaining ingredients in a blender or food processor; process until smooth. Serve with fresh vegetables.
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Lemon Soy Aïoli Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Tofu/Soy
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Cooking Light
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