Don't get me wrong. I heart Vegenaise. But I've just discovered a new love, and his name is Miso Mayo. I'd seen him in Whole Foods a time or two, and though I was attracted to his colorful packaging, I didn't think he shared my vegan beliefs. Luckily, Miss V of Miss V's Vegan Cookbook is really into him too. She wrote about Miso Mayo in a blog post a few weeks ago. Intrigued, I picked up a bottle at Whole Foods.
Miso Mayo is made from expeller-pressed canola oil, miso, cider vinegar, organic gluten-free tamari, and onion. It tastes very different from Vegenaise, which is more reminescent of omni mayo. Miso Mayo actually reminds me of the cheap tubs of French onion dip that I used to devour as a kid. I LOVED that stuff with chips. And though it's not exactly the same, the onion in the mayo lends it a similar flavor.
For lunch today, I used some of the alternative mayo to make this Miso Mayo Tofu Eggless Salad:
Served on sprouted grain pita bread with sunflower blue corn chips, the stuff made a filling and quick lunch. Here's the recipe.
Miso Mayo Tofu Eggless Salad
1 lb. firm tofu
1/4 cup Miso Mayo
2 Tbsp. dill pickle relish (I used my Granny's homemade stuff, but storebought it fine!)
1/2 tsp. turmeric
2 Tbsp. diced red onion
salt and pepper to taste
Crumble tofu and stir in miso mayo, relish, onion, and spices. Eat and enjoy!
And in case ya'll were wondering, Datsun's surgery went fine. I won't know anything about the tumor until biopsy results come back, but the vet thinks the lump looked more like a cyst. Datsun's kinda drugged up right now and he keeps stumbling around the house. But, as you can see here, he still wants to play with his dirty old ball:
I've been telling him "no ball" all night because the vet advised against activity. But it's so hard to resist that cute puppy face!