Reducing the amount of processed foods you eat is one of the most significant changes you can make to your diet and health (along with eating more veg and moving more). We often associate processed foods with takeaways, biscuits and pot noodles – but all those jars and bottles of marinades, meal bases and salad dressings are adding unnecessary sugar, sodium and additives to our diet. Not to mention, they aren’t actually providing you with anything good. 

Dressings and sauces go a long way in making whole food dishes and vegetables more appealing, and I love them a whole lot more if they’re good for you and adding even more nutrition to your plate.

Here’s a few variations on using tofu as a base for creamy vegan mayonnaise style dressings. I love these as a sauce for roast vegetables, salad dressing or dip.

Vegan Mayo: Coriander

Ingredients

150g silken or extra soft tofu
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1/4 cup coriander leaves

How to

1. Add all ingredients to a small blender or chopper and blitz until smooth.
2. Store unused portions in the fridge for up to 10 days (or until the use by date on the tofu, whichever comes first).

Vegan Mayo: Aoli

Ingredients

150g tofu silken or extra soft tofu
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 large cloves garlic, crushed

How to

1. Add all ingredients to a small blender or chopper and blitz until smooth.
2. Store unused portions in the fridge for up to 10 days (or until the use by date on the tofu, whichever comes first).