Tuesday, January 26, 2016
This is another recipe I've been fooling around with for a while. Silken tofu blends so well, it seemed like a good, high-protein replacement for mayonnaise in a salad. Just whisk, whisk, whisk. The tofu will break down into small curds, then finer curds, and then finally just collapses into a smooth puree.
While some people fault tofu for it's lack of a distinct flavor, here it's perfect. Silken tofu's mild flavor is perfect for layering flavors like dill, red onion, apple cider vinegar, fennel, and fennel fronds for a tasty chicken or turkey salad.