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.
Recipe adapted from Fresh and Light with permission from Harper Collins Publishing.Print
- 10 ounces silken tofu
- ¼ cup fresh lime juice
- 1/3 cup fresh cilantro leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 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.
Disclosure: I was given a copy of Fresh and Light for review purposes only. All opinions are 100% mine. This post contains affiliate links.
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