Prep 5 mins
Cook 0 mins
A vegan alternative to mayonnaise made with egg.
- 12 ounces lite firm tofu
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1 tablespoon canola oil
- 4 teaspoons seasoned rice vinegar
- Combine all in a food processor or blender until smooth. Refrigerate in an air-tight container for up to 3 days.