Whipped Tofu and Olive Oil "Aioli"
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
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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