1/2 cupSoft Silken Tofudrained, extra firm, firm or
2 tblspnLemon Juice
2 tspnsOlive Oilextra-virgin
1/2 tspnDry Mustard
Salt &Pepper
Keywords
Dip
Instructions
While artichokes cook, make lemonnaise. In a blender or food processor, whirl tofu, lemon juice, oil and mustard until smooth. Season with salt and pepper. (If making ahead chill airtight up to 1 day; stir before using.) Serve artichokes with sauce for dipping. Chili-cilantro sauce. Instead of lemon juice, use 4 tspns lime juice. Add 1/2 to 1 stemmed fresh serrano chili and 1/3 cup packed fresh cilantro. Aioli. Add 1 clove minced garlic. Green sauce. Add 1 cup each lightly packed spinach leaves and parsley, and 1/2 cup chopped green onions. Orange-coriander sauce. Use only 1 tblspn lemon juice. Add 4 teaspoons orange juice and 1/2 teaspoon each ground coriander and grated orange peel.