Instructions: In blender, place the tofu, mustard, and half of the lemon juice. Blend until combined.

Very slowly, blend in oil and the rest of the lemon juice, drop by drop. Stop blender several times and scrape sides of jar with rubber scraper. The slower the ingredients are combined, the thicker the mayonnaise will be.

Add salt and pepper to taste. Cover and chill. Will keep at least two weeks.

This recipe yields 12 servings.

Serving size: 2 tablespoons.

Comments: Consider mixing with low-fat cottage cheese and chives as a dip, or on fish, salad, fruit, and cold vegetables.

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