Making this tofu cream is not that I don’t eat mayonnaise. I just found it to be a light yet tasty alternative – lower in calorie but higher in protein as compare to mayonnaise – for use as dressing for salads. I also mix a portion of the cream with mashed roasted salmon to become a filling for sandwiches. So here comes a lunch with my loving salad and sandwiches.
- Ingredients
- 1 pc soft tofu (~200g)
- 2 tsp sugar
- 1 tsp mustard
- 1 tsp olive oil
- 1 tsp ground black pepper
- 2 tsp lime juice
- 1/2 tsp salt
- pinch of paprika (optional)
Method
Prepare this cream requires no cooking. But the tofu with me is bought from a store that sells it naked in an open space, therefore I have to steam it over low heat for about 5 minutes to make sure it is free from bacteria. This step might not be necessary to you if your tofu is vacuum packed.
Let cool the tofu, pat dry, cut it into large pieces and put them in a blender to blend until smooth, which shall take a couple of seconds only. Allow the blended tofu to go through a fine sieve if you wish it to become creamier.
We need only to pat dry but not press or drain the tofu to discharge its water or the cream will become too thick.
Add into tofu cream the sugar, mustard, olive oil, black pepper and mix well. Then, add lime juice, salt to taste and chill a couple of hours if necessary. Before served, simply sprinkle some paprika for added flavor or as garnishing.
Note:
The tofu cream is in its best condition when freshly made. So whether you are going to take it as a dressing or a sauce, do consume the cream on the same day you have it prepared. Its texture will deteriorate (with water separated from the cream) even overnight.
I haven’t made my tofu cream go through a sieve, which is thus slightly coarse as the salad dressing but it is fine enough after mixing with the mashed salmon fillet.
Dressing for salad
Kiwi fruit, raisins, toasted bread with tofu cream:
Fillings for sandwiches
Roasted and mashed salmon with tofu cream:
- Category: Tofu (Beancurd) .
- 20 comments
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that’s such a brilliant idea. Looks very delicious. I miss tofu again. Quite inconvenient sometimes to go and buy. The most frustrating is when I go all the way to the Chinese supermarket, they don’t hv it. Sometimes I make myself if I want it so badly.
Cool, I’ll try this tofu cream! I love tofu
Wow! I would’ve never thought of tofu cream as an alternative to mayo – this looks like a yummy and healthy alternative!
I have to admit though, I can’t imagine buying “naked” tofu from open air market (I am very germaphobic haha)
Very clever. I think it may go with with fish too?
@Mary, So we are going to see your homemade tofu soon?! Cheers!
@Kenny, Sure, I love tofu as well and if you have noticed I have made almost 1/5 of the recipes here with tofu.
@Shelly, Well, hope the naked tofu doesn’t look too odd to you. I can buy packaged ones from supermarkets yet just get used to buy them from a store of which the tofu have an intense flavor of soy beans.
@Jeroxie, Thanks for your kind words.
EE!! I’m not a tofu fan at all….but sounds interesting…I would love to try!
Wow, a bowl of tofu that actually looks good! Great idea for making it into mayo, the seasonings sound just right.
WOW this is really impressive, I never thought to use tofu this way and I love the stuff. I abhor mayonnaise because I always find it so greasy and heavy in my mouth so this will be the perfect alternative, thanks for sharing 🙂
I love tofu, but I never liked anything that usually replaces the actual thing. However, this sounds great! And I bet this isn’t bland like the one I’ve tried from the supermarket. I’ll definitely give this a try!
@sophia No problem, whether a tofu fan or not. Hope you will still occasionally enjoy it and benefit from its good nutritions.
@Alisa Thanks!
@Joy You are welcome!
@JL We may actually play around the seasonings to add more flavors to the tofu, glad that you would give it a try.
Wow! I have never heard of substituting tofu for eggs in a mayo recipe! You are truly talented! We don’t use a lot of mayo at home because it is terrible fattening (and my husband has terrible cholesterol problem!), but this is an awesome alternative that I will most definitely use in the future! Thank you!
@Patty, Honestly, I get the idea long ago from an article which has a mention of using blended tofu as a sauce (excuse me for not being able to quote the source now). The idea somehow sparkles on me later after which I have some experiments and thus come up with a recipe to share.
Thanks for your compliments.
ooo this is interesting. i love tofu and would love to try this! i hate mayo too so this is great.
Hi there,
That is interesting & this is definitely very healthy indeed. I recently visited Borough Market in London & I found a pate which is a Mushroom Pate which is also equally healthy. Will share more details if you are interested!
Happy Eating
Geoff
@Diva, Thanks.
@Geoffrey, How soon are you going to update your post?
Hi there,
Will post it very shortly as it is a very delicious pate, gotta be one of the very finest mushroom pates I have had in London!
Happy Eating
Geoff
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[…] when i saw this recipe, i knew i had to try it for project chilli choc coz this project is after all about finding […]
This is genius! My daughter is allergic to egg (& therefore, mayonnaise). I purchase an egg-free mayo for her but I think this looks great! I’m adding it to my (ever growing!) “to try” list! 🙂
[…] tofu into sauce and dessert recipes that call for cream as tofu. If you don’t like mayonnaise, make this tofu cream at home. Tofu creams are quick and easy to prepare and indispensable for making vegan desserts. […]