Heart-healthy, brain-boosting cholesterol-free Tofu Mayo

Wow, I was pleasantly surprised by how close this tastes to reglar mayo. I made slight modifications to adjust to my personal taste. I used a little less soymilk and used some white vinegar and some lemon juice in it's place. While the recipe is excellent on it's own, I found that the vinegar and lemon juice make more of that mayo flavor and makes up for the blandness of the tofu.

Fantastic!! I used EVOO instead of Flax seed oil, and I added a tablespoon of apple cider vinegar. You cannot tell the difference in flavor from real mayonaise. It's simply fantastic.

This mayo is great! I wasn't sure what to expect, but the mustard gives it a nice little zip. I used olive oil in place of the flax seed oil, and used extra firm silken tofu. Even my mother, who usually stays away from tofu, said it was great and she'd definitely use it in her sandwich again! Thanks for a yummy and healthy recipe, Rita!

The DH was never a fan of regular mayo but he loves this!! We used it to make Recipe #435683 and it turned out lovely. I did use olive oil as I can't find flax oil out here but next time I will use a less dominating oil - it was barely noticeable but enough to say oh there's olive oil in there. I actually doubled the recipe (!!!!) just because I had a whole block of tofu so I will be looking up more recipes to use mayo in!! Thanks Rita!! Made for Veg*n Swap Oct '10!!

This turned out very nice! I used extra firm tofu, olive oil and a whole grain mustard. Loved the taste and added just a touch of lemon juice. I halved the recipe and will have lots of uses for it! Thanks! Made for Photo Tag.