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Whipped Tofu and Olive Oil "Aioli"


Geoffrey Zakarian

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

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