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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 2 servings |
||
| Calories 329 | ||
| Calories from Fat 283 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.5g | 48% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 17.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 672mg | 28% | |
| Potassium 288mg | 8% | |
| Total Carbohydrate 5.6g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.4g | ||
| Protein 7.5g | 14% | |
Ingredients
- 10 1/2 ounces silken tofu
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon mustard
- 1/2 teaspoon salt
Directions
1
Blend all ingredients in a food processor or blender until smooth and creamy.
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- Course > Breakfast
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Brunch
- Dietary > Vegetarian > Vegan
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