1 lb. drained soft tofu
1 tsp salt
1/3 C. oil
3 Tbsp. lemon juice
dash garlic powder
1 Tbsp. onion powder
1/8 tsp. mustard powder--optional
1/8 tsp. paprika--optional
Place all ingredients in blender; blend until smooth and creamy; add tofu in 3 parts to allow blender to mix well.
When no grainy tofu appears in mixture than blending is complete. Transfer to serving dish and use immediately or keep well refrigerated for up to a week.
This is not pasteurized or pickled with vinegar so it will spoil if allowed to sit warm. Sometimes after sitting for a day in the fridge you may need to give it a good stirring with a whisk before serving.
Options: More salt may be added if desired. Use potassium salt instead of regular table salt for less sodium.