Vegan tofu-based remoulade

Ingredients for 4 servings:

• 250 g tofu, natural
• ½ tsp mustard, medium hot
• 2 tsp sunflower oil, rapeseed oil
• 3 tsp soy cream (Soy Cream Cuisine)
• 1 tbsp mustard seeds
• Salt
• 1 pinch(s) of sugar
• a few sprigs of dill
• 3 gherkins
• some cucumber juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

No problems with emulsification!

Puree the tofu in a sufficiently large bowl, add the mustard, a little salt, the sugar, the finely chopped gherkins, and the oil, and puree once more. When the mixture is smooth, add a little cucumber juice. The remoulade shouldn’t be too sour. If the consistency is still too thick, simply add a little more soy cream or oil. Season with salt and sugar. Roughly crush the mustard seeds in a mortar and pestle, roughly chop the dill, add it, and puree briefly again. Don’t overcook it, as the dill should still be visible. I use remoulade mainly for potato and pasta salads. It’s quick to make, delicious, and probably significantly lower in calories than regular remoulade. The only drawback is the color; the tofu gives the remoulade a slightly grayish appearance.