Tofu Mayo
Love mayonnaise but want a lighter option that still tastes great? This creamy vegan mayo is easy to whip up and packed with protein.
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Ingredients
- 1/2 (14 oz) block firm or extra-firm tofu drained
- 1/2 lemon juiced
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup aquafaba
- 3 tablespoons neutral oil such as avocado oil
- 1/2 teaspoon salt or to taste
- 1 clove garlic optional
Instructions
- Add the tofu to a high-powered blender along with lemon juice, vinegar, mustard, aquafaba, salt, and (optional) garlic clove. Blend until smooth, scraping down the sides of the blender if needed to make sure everything is evenly blended.
- With the blender on medium speed, slowly stream in the oil and blend until the mixture is smooth and thick.
Notes
Tofu: Firm or extra-firm tofu work best in this recipe. Pressing is not necessary; simply drain off the water from the package.
Silken tofu: Silken tofu can be used if you desire a much thinner consistency (for example, if you plan to use the tofu mayo as the base for a dressing or sauce).
Oil: I like to use avocado oil, but you can also use any kind of oil you prefer — preferably one with a neutral flavor.
Aquafaba: This is chickpea cooking liquid. You can pour it off from a can of cooked chickpeas, or save yours the next time you cook chickpeas from scratch. If you don't want to use aquafaba, you can substitute in an additional 1/4 cup oil.
Japanese Kewpie Mayo: For a vegan version of Kewpie mayo, simply add in 1 teaspoon miso paste, 1/2 teaspoon MSG, and 1-2 teaspoons sugar or maple syrup (to preference). You will also substitute in unseasoned rice vinegar for the ACV in the original recipe.
Storage: This mayo can be stored in the fridge in a lidded jar or other airtight container for up to 2 weeks.
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