Recipe: Appetizing Potato salad made with ”Tofu mayonnaise”

Potato salad made with ”Tofu mayonnaise”. I took the recipe from some. Homemade mayonnaise is supposedly difficult to make correctly. That's interesting, because this took under five minutes to make.

Potato salad made with ”Tofu mayonnaise” Great for pasta salads or anywhere you'd use mayonnaise. Homemade Tofu Mayonnaise - This recipe is so quick an easy, I wish I had started using it sooner. Contains much less fat than traditional mayo. You can cook Potato salad made with ”Tofu mayonnaise” using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Potato salad made with ”Tofu mayonnaise”

  1. It's 4 of small potatoes.
  2. You need 1/2 of Carrot.
  3. You need 1/2 of Cucumber.
  4. It's 3 tablespoons of corn.
  5. It's 50 g of Tofu mayonnaise.
  6. You need of Appropriate amount of salt.
  7. It's of Appropriate amount of black pepper.

Although tofu and cashews have some fat, this mayonnaise has way less than store-bought. And, if you prefer, you can leave out the cashews and. I must mention the tofu mayonnaise as well. This was not part of the salad at the cafe as they used organic mayonnaise.

Potato salad made with ”Tofu mayonnaise” instructions

  1. Boil the potatoes and peel them..
  2. Carrots are cut into shapes of half circles, and cucumbers are cut into circles. Put in a bowl, ｓhake a small amount of salt and leave it for about 10 minutes..
  3. Put potatoes in a bowl and mash..
  4. Pour the carrots and cucumbers into the bowl of ③. Add tofu mayonnaise and corn and mix..
  5. Finished with salt and black pepper.

The tofu mayonnaise, however, reminded me of the avocado pesto I made some time ago because it challenges the traditional option with a healthier version. An easy to make Tofu Soy Vegan Mayonnaise recipe perfect for use in sandwiches, burgers and the like. This tasty soy tofu mayonnaise is lovely and creamy and great on sandwiches and burgers! Best of all it is homemade and has no cholesterol. Put all the ingredients in a blender and purée, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored.