Prep 5 mins
Cook 0 mins
This can be stored, covered in the refrigerator for up to 4 weeks.
- 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
- 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.
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.
WOW! Watching the salt intake, I omitted the soy sauce and salt. I used my own homemade wine mustard (recipe on Zaar)and added just a dash of paprika. I also drained the silken tofu before making the mayo and used only one Tbsp of vinegar. Yes, it's a little thin, but so what!! Will make again and again! Thank you so much for posting!
This was really not bad considering that it is completely non dairy. It does taste healthier, which makes it a matter of preference whether one likes it or not. I'll experiment with this more from now on, however. Thanks for sharing!