This delicious mayonnaise dressing, dip, and spread takes only 30 seconds to prepare. Whereas commercial mayonnaise must, by law, consist of at least 65 percent fat (most homemade varieties contain even more), the following tofu based preparation contains no eggs and very little oil, making it ideal for use in low-fat diets. Refrigerated in a covered container, it will stay fresh for 1 or 2 days.

• 6 ounces tofu, drained or pressed if desired

• 1 1/2 to 2 tablespoons lemon juice or vinegar

• 2 tablespoons oil

• 1/2 teaspoon salt, or 2 teaspoons shoyu, or 1 tablespoon red miso

• Dash of pepper

1. Combine all ingredients in a blender and puree for about 30 seconds, or until smooth. Or mash all ingredients and allow to stand for 15 to 30 minutes before serving.

2. For variety, add 1 tablespoon finely chopped parsley, or use equal parts lemon juice and vinegar.