Grandma P. is in rehabilitation. She’s slowly getting her movement back. But she is not pleased with the situation. She said, “Well I guess you’re learning a lot about life, aren’t you.” Then she said, “I’m learning a lot about life too.”

One of the last things we made together was tofu mayonnaise. She really loves tofu and its magical powers, about as much as she loves stevia. In fact, I smuggled some of her egg dip into the nursing home while I was there… trying to emulate her prowess with the blender.

When I emailed her a few weeks after our tofu recipe session and asked her for the recipe, she wrote this:

“I’m just getting ready to make up a batch; I will send details after doing it again so I can be certain of proportions…”

You see, she’s never certain of proportions. It’s all intuition. I think the best food is always based on intuition. I’m always suspicious of recipes. But I write them down for posterity. And because I’m told that’s what the people like.

She often had something peculiar in her hands that she forgot was in there. In this case it was a bunch of parsley leaves.

It has a sort of vinegar and herb taste, this tofu mayo.

And is slightly thinner and lighter than real mayonnaise.

It’s very good. I know some people are afraid of mayonnaise and some people are afraid of tofu but don’t be afraid of this tofu mayonnaise.

I like to play with my food. I could drop dollops of this for hours. I really could.

A little while later I got this email from Grandma P.:

“I just hot-footed it out of the HOT kitchen with a big dollop of it on my lettuce-tomato-cucumber-avocado-celery salad.  No cooking. Here we go:

“Tofu Mayonnaise”

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 1/2 cups

“Tofu Mayonnaise”

Courtesy of Grandma P.

Ingredients

  • 6 oz soft or regular tofu
  • 1/4 cup olive oil
  • 5 tsp apple cider vinegar
  • 1/2 tsp salt (to taste)
  • 1/4 tsp turmeric (adds flavor, nourishment and yellow color)
  • pinch of powdered stevia (to taste)
  • (Herbs and minced garlic may be added if desired)

Instructions

  1. Blend all ingredients together in blender or mini-prep.
  2. When well-blended and thickened, it's ready to use.
  3. Will keep in refrigerator for 5 or 6 days.
http://georgiapellegrini.com/2010/07/20/recipes/tofu-mayonnaise-2/

Let me know what you think of it:  Any changes or additions to suggest?

Sometimes I use 1 Tbs sesame oil for part of the oil,  and when I have pomegranate juice I might use it instead of the stevia.

‘Til next time,

Love,   Grandma”

I miss her emails.