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 Zucchini Patties
1 c. low-fat tofu mayonnaise
2 c. whole grain bread crumbs
3 c. shredded zucchini
1 t. onion powder
2 t. garlic powder
2 t. marjoram
2 t. celery seed
2 t. Vegesal
Mix all the ingredients together. Spoon into patties on a non-stick baking sheet. Bake at 375o until golden brown on both sides. Turn once. Serve on a whole grain bun with a fresh leafy green salad. LOW-FAT TOFU MAYONNAISE
12 oz. extra firm silken tofu
2 T. water
2 T. lemon juice
1 T. onion powder
2 t. potato flour
1 t. salt (scant)
Optional seasoning (a pinch is 1/16th of a teaspoon or less):
pinch garlic powder
pinch tumeric (a few grains)
pinch paprika
1/4 c. olive oil (Extra Virgin or Extra light)
Blend first six ingredients until smooth. With the blender running, very slowly drizzle in olive oil last. Chill. For a more seasoned mayonnaise, add the optional seasonings before the olive oil.
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