The Ink-Pot and the Palette

I made a surprisingly mayonnaise-like substance by mashing firm tofu and then immersion-blending it with chopped garlic, mustard, lemon pepper, and a drizzle of olive oil. Then I mixed it with thinly sliced kirby cukes.

I enjoyed last week's sweet poppyseed dressing, so I think I'll try it on a green salad with grapefruit segments and sliced almonds.