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Whipped Tofu and Olive Oil "Aioli"

By

Geoffrey Zakarian

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This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.

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aioli-in-bowl

Don’t let Crohn’s force you into boring meals. This fun aioli is delicious and easy to digest. Try spreading it on a sandwich, or use as a dip for baked chips.

Yields: 2 cups

Ingredients:

  • 6 cloves garlic

  • 1 cup extra virgin olive oil

  • 8 ounces  firm tofu

  • 2 tablespoon champagne vinegar

Method of Preparation:

1. Heat the garlic cloves and olive oil over a medium flame until it simmers.  Turn off and allow to steep for 2 hours.

2. Strain the oil and cool to room temperature. 

3. Place the tofu in a blender with the vinegar and puree until smooth.  Emulsify the olive oil into the blender and season with salt and pepper.

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Jun 8, 2016

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