In a blender or a food processor combine the tofu, vinegar, lemon juice, mustard, sugar, salt and pepper. Process for about 3 minutes. The mixture should be smooth and creamy. If there are still chunks of tofu, continue to process until it becomes smooth. While the processor or blender is running, slowly add the oil and continue to mix for another two minutes. Transfer to a sealed glass jar and store in the refrigerator for up to one week.
Tips and warnings
- It’s perfect on a sandwich, hamburgers, or as a dip for crisps and chips.
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