Depending on the season, cauliflower can be replaced with Jerusalem artichoke or parsley root, green beans, pepper-eggplant-tomato mix. Tofu mayo replaces classic mayonnaise in a vegan diet and simply for those who love and want something lighter and more plant-based.
Tofu mayo
- 300 g of tofu
- 1 teaspoon Dijon mustard with grains or just mild
- 1 tablespoon of lemon juice
- Big sea salt
- 1/8 teaspoon of white pepper or dry garlic
Of course, it is better to take silken tofu, then you don't have to wait and achieve a creamy texture. But if you use dense hard tofu - experiment with adding water and oil: hazelnut, flaxseed up to 3 tbsp.
Quick Baked Cauliflower
- 1 head of cabbage or substitute vegetables
- a bunch of greens - cilantro, tarragon, dill or parsley
- 3 tablespoons of pumpkin seeds or pine nuts, almonds, hazelnuts are also suitable
- olive oil
Cut the cabbage into thin florets, spread on a sheet, sprinkle with herbs, salt, add seeds and bake at 220C for 15 to 30 minutes.
At this time, to make mayo, just mix the ingredients in a blender.
Tofu mayo
- 300 g of tofu
- 1 teaspoon Dijon mustard with grains or just mild
- 1 tablespoon of lemon juice
- Big sea salt
- 1/8 teaspoon of white pepper or dry garlic
Of course, it is better to take silken tofu, then you don't have to wait and achieve a creamy texture. But if you use dense hard tofu - experiment with adding water and oil: hazelnut, flaxseed up to 3 tbsp.
Quick Baked Cauliflower
- 1 head of cabbage or substitute vegetables
- a bunch of greens - cilantro, tarragon, dill or parsley
- 3 tablespoons of pumpkin seeds or pine nuts, almonds, hazelnuts are also suitable
- olive oil
Cut the cabbage into thin florets, spread on a sheet, sprinkle with herbs, salt, add seeds and bake at 220C for 15 to 30 minutes.
At this time, to make mayo, just mix the ingredients in a blender.
