Roasted Garlic Tofu Spread & Dip (Mayo Substitute)

• 1/2 lb firm tofu (weight before pressing)
• 1/4 cup canola oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar (Use more or less according to taste. The original tofu mayo recipe uses 1 tablespoon of su) (optional)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 9 roasted garlic cloves (roasting instructions below)
• 3/4 teaspoon Worcestershire sauce
• 1/4 cup fresh parsley, chopped (I like flat or curly leaf)
• 1/4 cup fresh basil, chopped
• salt, to taste

1. To roast garlic, preheat oven to 350u0b0F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
2. Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
3. Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.

firm tofu, canola oil, lemon juice, sugar, mustard, apple cider vinegar, garlic, worcestershire sauce, fresh parsley, fresh basil, salt

Taken from www.food.com/recipe/roasted-garlic-tofu-spread-dip-mayo-substitute-243687 (may not work)