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Silken tofu mayo with fat Louisiana fries
2024-02-02
https://www.metro.ca/userfiles/image/recipes/mayonnaise-tofu-soyeux-12272.jpg
PT20M
PT20M
PT40M
In a mixer, place the tofu along with the mustard and the lemon juice. Blend well at high speed, then lower speed and slowly add 150 ml of oil. Season to taste and refrigerate.Cut potatoes into wedges and air fry them for 12–15 minutes at 165 °C (330 °F), then increase the heat to 200 °C (400 °F) and continue to air fry for 4–5 minutes with the remaining oil. Make sure to season the potatoes with salt and crushed pepper first.In the meantime, finely chop the herbs and place them in a large mixing bowl. Once potatoes are cooked, throw them in the bowl while still scorching hot. Generously season with Cajun spices.Toss well. This way, the heat from the potatoes will cook the herbs. Serve with the vegan mayo.Source : Martin Juneau
4
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340 g soft silken Tofu
40 mL strong mustard
40 mL lemon juice
175 mL Canola oil (or olive)
500 g medium-sized yukon gold potatoes (or fingerling potatoes)
1 bunch chives
1/2 bunch green onions
Salt, to taste
crushed pepper, to taste
cajun spices, to taste
Silken tofu mayo with fat Louisiana fries
4
Accompagments
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
340 g
soft silken Tofu
-
40 mL
strong mustard
-
40 mL
lemon juice
-
175 mL
Canola oil (or olive)
-
500 g
medium-sized yukon gold potatoes (or fingerling potatoes)
-
1 bunch
chives
-
1/2 bunch
green onions
-
Salt, to taste
-
crushed pepper, to taste
-
cajun spices, to taste
Preparation
In a mixer, place the tofu along with the mustard and the lemon juice. Blend well at high speed, then lower speed and slowly add 150 ml of oil. Season to taste and refrigerate.
Cut potatoes into wedges and air fry them for 12–15 minutes at 165 °C (330 °F), then increase the heat to 200 °C (400 °F) and continue to air fry for 4–5 minutes with the remaining oil. Make sure to season the potatoes with salt and crushed pepper first.
In the meantime, finely chop the herbs and place them in a large mixing bowl. Once potatoes are cooked, throw them in the bowl while still scorching hot. Generously season with Cajun spices.
Toss well. This way, the heat from the potatoes will cook the herbs. Serve with the vegan mayo.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
