1 ¼ teaspoons olive oil

¾ cup mashed silken or firm tofu

2 to 3 teaspoons brown rice vinegar

1 teaspoon maple syrup

½ teaspoon salt

 

Brush shallots with ¼ teaspoon vegetable oil and place in a pan. Roast shallots at 375 degrees until soft, 15 to 20 minutes. Let cool then place in food processor with remaining oil, tofu, 2 teaspoons vinegar, maple syrup and salt. Process the mixture until smooth and taste. Adjust seasonings (vinegar, maple syrup, salt) to create a slightly sweet taste with a hint of acid. Refrigerate for up to 3 days, reprocess before use if necessary.