Recipe information
Yield
Makes 1 1/2 cups (375g)
Ingredients
300g silken tofu
1/4 cup (60ml) lime juice
1/3 cup coriander (cilantro) leaves
Sea salt and cracked black pepper
Preparation
Place the tofu, lime, coriander, salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf life of the tofu you are using.
Buy the full book from HarperCollins or from Amazon.
Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.
