Super easy, simple, delicious and loaded with iron, protein, and fiber. What more can you ask for? I’ve never been a fan of mayo, and as a vegan I don’t really go in for the faux mayos on the market. That said, I totally dig this silken tofu version. I like it because it’s full of iron and calcium, but doesn’t have all the fat, oil and preservatives that come in commercial mayos. Also, it takes literally 30 seconds to whip together. Enjoy!
SILKEN TOFU MAYO
1 Box Firm Silken Tofu
Juice of half a lemon
2 tsp dijon mustard
pinch of salt
CHICKPEA SALAD
2 cups cooked chick peas
1/2 – 3/4 cup silken tofu mayo
2 stalks celery, finely diced
2 scallions, finely sliced
juice of half a lemon, or more to taste
1tbsp dijon or whole grain mustard
fresh dill to taste (optional)
salt and pepper to taste
- To make the mayo, combine all ingredients and process until smooth. I use an immersion blender to do this, you could also use a blender or a small food processor. (Add a clove of garlic if you’re in the mood for garlic aioli!)
- To make the chickpea salad, mash the chickpeas up a bit with a potato masher, then stir in the rest of the ingredients. Taste and adjust salt, pepper, and lemon.
- Store in the fridge for up to five days. Enjoy!
SERVING IDEAS
Open faced on sprouted grain bread or…
In a whole grain wrap or wrapped in romaine lettuce leaves with…
Sliced avocado
Lemony dressed arugula
Sliced cucumber
Chopped green apple and walnuts