So many people have gotten accustomed to using store-bought egg-less mayonnaise as a substitute for the typical mayonnaise. However, while egg-less mayonnaise is one step closer to better health, it still contains preservatives, processed oils, and other chemicals. For a natural and healthy mayonnaise substitute, this tofunaise recipe has got you all the way.
The tofu we use is made with organic soybeans and seawater instead of Nigari (starter). It’s mixed with slightly roasted fennel which gives it a distinct flavor. You can add sliced olives, chopped sun-dried tomatoes, and other herbs and spices as you wish.
Tofu is a healthy vegan food that is very rich in protein and, in fact, contains all the 9 essential amino acids that your body requires. In addition to protein, it also contains fiber, fats, carbs, calcium, iron, manganese, magnesium, zinc, phosphorus, selenium, and copper. 100 grams of tofu only has 70 calories, making it a great protein for someone trying to lose weight.
Soybeans are endowed with powerful plant compounds known as isoflavones that bear similarities to phytoestrogens that work in the body. This means that they can activate and embed themselves to the estrogen receptors present in your body which is especially beneficial to women. Isoflavones also help reduce inflammation, lower the risk of cardiovascular diseases by improving the elasticity of blood vessels.
The phytonutrients in tofu also help prevent and reduce symptoms of diabetes and prostate cancer, as well as cancers that affect the digestive tract.
This tofunaise recipe is easy to make with only 6 ingredients and only 20 minutes until you have it ready. It tastes amazing and is way healthier than regular mayo. Enjoy it on sandwiches, coleslaw, or as a dressing to your salads.
Creamy, nutty with a delightful umami flavor, you are going to love every bite of this healthy, low-calorie, and absolutely delicious tofunaise.
- 1 cup raw tofu
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 tbsp raw honey
- 1/2 cup fresh basil leaves, chopped
- 1 cup fennel bulb, chopped
Slice the fennel bulb into small pieces.
Heat olive oil in a pot over low heat until hot, but not smoky; stir in chopped fennel and saute for about 3 minutes or until slightly golden brown but still raw and crunchy.
Remove from the pot from heat and stir in tofu until well combined with the fennel.
Transfer the tofu mixture to a blender and add in freshly chopped coriander, basil leaves, salt, lemon juice, and raw honey.
Blend until very smooth.
Serve right away!
2.8g Saturated fat
There you have your raw tofunaise. Use it as a spread on bread, taco salad topping, or as a dip.