Pretty Darn Good Tofu Mayo

Recipe from Deborah Madison

Adapted by Jonathan Reynolds

Total Time
10 minutes, plus refrigeration
Rating
4(6)
Comments
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Ingredients

Yield:About 1 cup
  • ¾cup drained soft or silken tofu
  • â…“cup olive oil
  • 2tablespoons favorite mayonnaise
  • 2garlic cloves, peeled
  • 4teaspoons fresh lemon juice or a vinegar you like
  • 2teaspoons Dijon mustard
  • Salt, ground black pepper and cayenne to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

251 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 190 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

  1. Step 1

    In a blender, combine tofu, olive oil and mayo and process until smooth.

  2. Step 2

    Add garlic, lemon juice and mustard and process until smooth, then season with salt, pepper and cayenne.

  3. Step 3

    Serve or refrigerate to store.

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Ratings

4 out of 5
6 user ratings
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Credits

Adapted from "This Can't be Tofu!" by Deborah Madison

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