INGREDIENTS
300 g
silken tofu ((I used Morinaga, unbranded tofu from an Asian grocer would be perfect too))
2 tbsp
lemon juice
2 tbsp
apple cider vinegar
1 tsp
maple syrup
1/2 tsp
salt
1/2 tsp
to 1 tsp mustard powder (or dijon mustard)
2 tbsp
olive oil