Roasted Garlic Tofu Spread & Dip (Mayo Substitute)

Ingredients

• 1/2 lb firm tofu (weight before pressing)
• 1/4 cup canola oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar (Use more or less according to taste. The original tofu mayo recipe uses 1 tablespoon of su) (optional)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 9 roasted garlic cloves (roasting instructions below)
• 3/4 teaspoon worcestershire sauce
• 1/4 cup fresh parsley, chopped (I like flat or curly leaf)
• 1/4 cup fresh basil, chopped
• salt, to taste

Directions

1. 1

   To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.

2. 2

   Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.

3. 3

   Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.