Roasted Red Pepper Aoli (silken tofu-based)

by mary on February 17, 2012

Be forewarned: this is really good stuff. Perfect for dipping with cut raw vegetables or sweet potato fries or spread on a sandwich or veggie burger.  And easy: throw it in the blender and be done.

Can I still call it aoli when it’s tofu-based? There’s tofu mayonnaise, so I say yes. If you prefer a traditional mayonnaise-based recipe, try The Saucy Southerner’s recipe. I couldn’t face pouring that much oil into the Vitamix, so I used soft silken-style tofu instead. Which worked great. Trust me, you’ll never know the tofu is there.

Soft silken-style tofu is the best kind for dips, smoothies, and sauces. Sometimes I buy it fresh, but the shelf-stable kind like Mori-nu is also good and lasts for months, so I don’t have to worry about accidentally wasting it if I don’t use silken tofu for a few weeks.

This is extremely low calorie compared to a mayonnaise-based dip. One tablespoon of mayonnaise has about 100 calories. One tablespoon of this dip has about 6 calories. I’ve included nutritional information below so you can have a look.

Red Pepper Aoli (silken tofu-based)
 
Prep
Total
 
Fast, good, nutritious- it’s hard to beat this easy roasted red pepper aoli dip. Make some for your next party for dipping vegetables, or use it with sweet potato fries or in a sandwich or burger.
Author:
Type: sauce/dip
Serves: 7
Ingredients
  • 5 oz. soft silken-style tofu
  • 1 large roasted red pepper (from a jar) about 3 oz.
  • 1 drop hot sauce (more to taste)
  • 1 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice
  • 1 small clove garlic
  • pinch of salt
  • a grind of pepper
Instructions
  1. Cut the tofu from a block of soft silken tofu (from either a refrigerated or shelf-stable package). Drain/slightly squeeze the tofu to remove any excess water.
  2. Drain/dry off the packing liquid from the red pepper.
  3. Juice ½ lemon to get the 2 tsp. lemon juice.
  4. Combine the first five ingredients in the blender (I use a Vitamix), starting at a low speed and increasing to a high speed until smooth.
  5. Add garlic and blend at a medium speed until the garlic is incorporated into the aoli. I find that garlic blended at a high speed in the Vitamix makes for too strong of a garlic flavor, so I blend it at a lower speed for a shorter time.
  6. Add salt and pepper to taste.
  7. Pour into a container. It will firm up slightly as air bubbles escape, but it will still have a very soft texture.
  8. Yield: slightly less than a cup.

 

Approximate nutritional information for 2 Tbs:

Calories: 12 cals, Fat 0.6 g., Sat. Fat 0.0 g., Cholesterol 0.0 mg., Protein 1.0 g., Sodium 38.6 mg, Carbohydrate 0.7 g., Fiber 0.0 g., Sugar 0.0 g., Calcium 5.7 mg.

 

 

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