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    You are in: Home / Recipes / Heart-healthy, brain-boosting cholesterol-free Tofu Mayo Recipe
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    Heart-healthy, brain-boosting cholesterol-free Tofu Mayo

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 28, 2011

      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.

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    • on September 20, 2006

      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.

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    • on November 12, 2003

      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!

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    • on October 18, 2010

      The DH was never a fan of regular mayo but he loves this!! We used it to make Mock Tuna Salad Sandwich 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!!

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    • on November 23, 2009

      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.

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    • on May 22, 2004

      This is really good! I used extra firm tofu (not silken style), olive oil, and skipped the soy milk - none on hand. I did, however, add a tiny amount of water while the blender was running. I just used it in a whole wheat pasta salad with grape tomatoes - yummy! :) Thanks for posting.

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    • on May 11, 2004

      Love this "mayo"! Very creamy and smooth, and the dijon adds just enough flavor. I used only about 1 T walnut oil, lite firm silken tofu, and skipped the soy milk (didn't have any), put all in my mini processor/chopper. I used this to make Tofu Egg Salad #61439 and it worked beautifully. This is definitley my new mayo recipe. Thanks Rita!

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    Nutritional Facts for Heart-healthy, brain-boosting cholesterol-free Tofu Mayo

    Serving Size: 1 (61 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1598.1
     
    Calories from Fat 1552
    97%
    Total Fat 172.4 g
    265%
    Saturated Fat 16.0 g
    80%
    Cholesterol 0.0 mg
    0%
    Sodium 2418.8 mg
    100%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 6.3 g
    25%
    Sugars 2.3 g
    9%
    Protein 10.8 g
    21%

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