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.

SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch

Method

Tofu mayonnaise

  1. Place tofu, mustard, vinegar and lemon juice in a food processor and blend until smooth
  2. Slowly add oil while still blending
  3. Keep refigerated for up to 4 days

Steamed fennel

  1. Trim fennel
  2. Place in steamer
  3. Steam for approximately 5 minutes or until tender but not soft
  4. Serve either warm immediately or plunge into iced water and cool quickly if serving cold
  5. Serve with tofu mayonnaise, finely sliced apple and fresh herbs such as; chervil, sorrel, dill, basil or parsley
  •  
    Tofu mayonnaise
  • 150 g
    silken tofu
  • ½ tsp
    Dijon mustard
  • 2 tsp
    white wine vinegar
  •  
    lemon juice
  • ¼ cup
    olive oil
  •  
    Steamed fennel
  • 625 g
    baby fennel
  • 50 g
    apple, finely sliced
  • 25 g
    fresh herbs
Per serve
  • Energy
    557kJ
  • Total Fat
    12.2g
  • Saturated Fat
    2g
  • Total Carbohydrate
    4.3g
  • Sugars
    3.4g
  • Sugars
    0.5g
  • Sodium
    48mg

Method

Tofu mayonnaise

  1. Place tofu, mustard, vinegar and lemon juice in a food processor and blend until smooth
  2. Slowly add oil while still blending
  3. Keep refigerated for up to 4 days

Steamed fennel

  1. Trim fennel
  2. Place in steamer
  3. Steam for approximately 5 minutes or until tender but not soft
  4. Serve either warm immediately or plunge into iced water and cool quickly if serving cold
  5. Serve with tofu mayonnaise, finely sliced apple and fresh herbs such as; chervil, sorrel, dill, basil or parsley