Ingredients

　　300g silken tofu

　　1/4 cup (60ml) lime juice

　　1/3 cup coriander (cilantro) leaves

　　Sea salt and cracked black pepper

　　Place the tofu, lime, coriander, salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf life of the tofu you are using.

　　Buy the full book from HarperCollins or from Amazon.Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.