Prep 5 mins
Cook 0 mins
Credit gos to http://www.womens-menopause-health.com/perimenopause_symptoms.htm
- 5 ounces tofu
- 3 tablespoons soymilk
- 3 tablespoons flax seed oil
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- Blend ingredients in a food processor for a full 1-2 minutes, or until it's smooth and creamy.
- Chill and use in place of traditional mayonnaise or salad dressing.
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!