Oil-Free Tofu Mayonnaise

Mercy's Note:

This can be stored, covered in the refrigerator for up to 4 weeks.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 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:

1. Combine ingredients in container of blender or food processor.
2. Process about 1 minute until smooth or beat ingredients together.
3. Place in a screw-top jar.

Reviews

[Rameses]

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.

[Wineaux]

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!

[tiffany k]

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!