Tofu Mayonnaise
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces silken tofu, about 1 cup
- 3tablespoons olive oil
- 2tablespoons cider vinegar
- 2teaspoons Dijon mustard
- ¼teaspoon salt
Nutritional analysis per serving (8 servings)
66 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all the ingredients in a blender and purée, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored. This could take several minutes; add 1 or 2 tablespoons of water if necessary to help the machine do its work.
- Step 2
Taste and adjust the seasoning with more salt or vinegar if necessary. Use right away (or transfer to a jar and refrigerate for up to 1 week). Note: To make the Creamy Basil Sauce, skip the Dijon and add 1 cup fresh basil, packed, before puréeing.
Private Notes
Comments
This was too acidic for me. I guess I was expecting a more traditional flavor. I think 2 teaspoons of ACV might have worked better.
Yes, it does.
Wow. Super delicious, light and flavorful. Made it having run out of ordinary mayo (in quarantine). We used brown rice vinegar. Goodbye to heavy, fattening mayonnaise.
What is ACV?
Apple Cider Vinegar
Wow. Super delicious, light and flavorful. Made it having run out of ordinary mayo (in quarantine). We used brown rice vinegar. Goodbye to heavy, fattening mayonnaise.
This was too acidic for me. I guess I was expecting a more traditional flavor. I think 2 teaspoons of ACV might have worked better.