I love this because it has the creaminess of traditional mayonnaise with only a tiny fraction of the calories, plus the goodness and protein of tofu. A big spoonful of this turns a salad into a light main course. Drain a 250g block of tofu, break it up roughly, and put into the food processor with a crushed garlic clove, 1 tsp Dijon mustard, the juice of half a lemon, and whiz to a thick, creamy consistency. If you want it thinner, you can add a little water or soy milk. Season with salt and freshly ground black pepper.
Source: Rose Elliot