Steamed baby fennel with tofu mayonnaise
This is a delicious vegetable dish that can be served warm or cold as a salad. The tofu mayonnaise also makes a great dressing for other salads as well.
SERVES6
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
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Method
Tofu mayonnaise
- Place tofu, mustard, vinegar and lemon juice in a food processor and blend until smooth
- Slowly add oil while still blending
- Keep refigerated for up to 4 days
Steamed fennel
- Trim fennel
- Place in steamer
- Steam for approximately 5 minutes or until tender but not soft
- Serve either warm immediately or plunge into iced water and cool quickly if serving cold
- Serve with tofu mayonnaise, finely sliced apple and fresh herbs such as; chervil, sorrel, dill, basil or parsley
- Tofu mayonnaise
- 150 gsilken tofu
- ½ tspDijon mustard
- 2 tspwhite wine vinegar
- lemon juice
- ¼ cupolive oil
- Steamed fennel
- 625 gbaby fennel
- 50 gapple, finely sliced
- 25 gfresh herbs
Per serve
- Energy557kJ
- Total Fat12.2g
- Saturated Fat2g
- Total Carbohydrate4.3g
- Sugars3.4g
- Sugars0.5g
- Sodium48mg
Method
Tofu mayonnaise
- Place tofu, mustard, vinegar and lemon juice in a food processor and blend until smooth
- Slowly add oil while still blending
- Keep refigerated for up to 4 days
Steamed fennel
- Trim fennel
- Place in steamer
- Steam for approximately 5 minutes or until tender but not soft
- Serve either warm immediately or plunge into iced water and cool quickly if serving cold
- Serve with tofu mayonnaise, finely sliced apple and fresh herbs such as; chervil, sorrel, dill, basil or parsley
Ingredients
- Tofu mayonnaise
- 150 gsilken tofu
- ½ tspDijon mustard
- 2 tspwhite wine vinegar
- lemon juice
- ¼ cupolive oil
- Steamed fennel
- 625 gbaby fennel
- 50 gapple, finely sliced
- 25 gfresh herbs
Ingredients
- Tofu mayonnaise
- 150 gsilken tofu
- ½ tspDijon mustard
- 2 tspwhite wine vinegar
- lemon juice
- ¼ cupolive oil
- Steamed fennel
- 625 gbaby fennel
- 50 gapple, finely sliced
- 25 gfresh herbs
Nutrition Facts
Per serve
- Energy557kJ
- Total Fat12.2g
- Saturated Fat2g
- Total Carbohydrate4.3g
- Sugars3.4g
- Sugars0.5g
- Sodium48mg
Method
Tofu mayonnaise
- Place tofu, mustard, vinegar and lemon juice in a food processor and blend until smooth
- Slowly add oil while still blending
- Keep refigerated for up to 4 days
Steamed fennel
- Trim fennel
- Place in steamer
- Steam for approximately 5 minutes or until tender but not soft
- Serve either warm immediately or plunge into iced water and cool quickly if serving cold
- Serve with tofu mayonnaise, finely sliced apple and fresh herbs such as; chervil, sorrel, dill, basil or parsley
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