This post may contain affiliate links. Please read our disclosure policy.
This Lime and Coriander Tofu Mayonnaise is served as an accompaniment to this Twice Cooked Quinoa with Chipotle and Lime Chicken recipe from the cookbook Fresh and Light
, by Donna Hay. It’s a light, tangy and flavorful dressing and it’s the perfect cool complement to the chipotle and lime chicken.
This lime and coriander tofu mayonnaise couldn’t be any simpler to make! Simply place all of the ingredients into a blender and mix until smooth. And – if you’ve never cooked with tofu before, please don’t be put off by it! Tofu picks up the flavor of whatever it is cooked with – in this case the lime and coriander – and it adds a wonderful creaminess as well as lots of protein to this recipe.
For your chance to win a copy of Fresh and Light, by Donna Hay, click here.
Recipe adapted from Fresh and Light with permission from Harper Collins Publishing.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Lime and Coriander Tofu Mayonnaise
Ingredients
- 10 ounces silken tofu
- 1/4 cup fresh lime juice
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place all ingredient in a blender or food processor and blend until smooth.
- Refrigerate up to ten days or until the expiration date of the tofu, whichever comes first.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Disclosure: I was given a copy of Fresh and Light for review purposes only. All opinions are 100% mine. This post contains affiliate links.
You may also like:
Twice Cooked Quinoa with Chipotle and Lime Chicken
This must have tasted very good!
Yum! Might have to try a dill/Ranch version! Thanks.