TOFU Mayonnaise

In food processor or blender, add:
2T water,
3T vegetable oil,
2T fresh lemon juice (if this is a little strong, substitute water in place of some of the juice),
1/2t salt,
1/16t paprika or to taste,
1/16t cayenne pepper or to taste,
1/2t dry mustard or 1/4 t prepared mustard, blend slightly.

While blender is on, add 1/2 lb firm tofu in small chunks,
allowing to blend thoroughly between chunks.
(NOTE: Let tofu set out & get room temperature.
It will NOT mix well if it is cold,
it will be grainy,
nor can you soften it in the microwave without being grainy.)
Makes approximately 1 pint,
& keeps up to 3 months in the refrigerator in an airtight container.
by: Sandy