Oil-Free Tofu Mayonnaise
"This can be stored, covered in the refrigerator for up to 4 weeks."
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 cup drained mashed tofu
- 2 teaspoons vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon dried parsley
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
directions
- Combine ingredients in container of blender or food processor.
- Process about 1 minute until smooth or beat ingredients together.
- Place in a screw-top jar.
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Reviews
-
I have been searching for a year for a good oil free mayo recipe and have finally found it. Total game changer! Last night I dreamed about the potato salad I'm going to make with this today. A huge thank you!
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Loved this! Didn't use the parsley. Added some sugar to make more like Miracle Whip but it doesn't need it. Used on salad and chickpea salad sandwiches. Awesome and easy! Will be used again and again. -
Thank you,and for the four week storage tip. Wondering? Can you freeze? I didn't tweak..?? -
Really good! Haven't used mayo in over 2 decades - not even vegan mayo since it's mostly oil. Didn't think this was going taste like mayo (soy sauce? parsley?), but it does! I used firm tofu b/c it's what I had (pressed), only had regular mustard, and I added a small squeeze of lemon juice. Added water while processing as needed to get the right consistency. I'm pretty happy with this and am looking forward to making some tartar sauce and potato salad - 2 things I really have missed. Thank you! -
I liked the soy sauce flavor to it. I usually just put in lemon juice, vinegar, and mustard, and it usually seems like it needs something. I did however omit the parsley, and added about a tsp of lemon juice.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.