Prep 5 mins
Cook 0 mins
A wonderful vegan substitute for all the vegans out there.
Make and share this Tofu Mayonnaise recipe from Food.com.
- 1⁄2 lb tofu
- 1⁄4 cup canola oil
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 1⁄2 teaspoons prepared mustard
- 1 teaspoon apple cider vinegar
- 1⁄2 teaspoon salt
- Combine all ingredients in a blender and beat until smooth and creamy.
fast, tasty and cheap (we buy fresh tofu for $.60/pound from a local chinese grocer). doubled the batch and used olive oil. jarred some plain, then separated the rest. for one remaining portion, tossed in two chipotle in adobo and blended well. this will work for black bean burgers and, i suspect, for banh mi. put dill, capers, lemon zest and freshly ground black pepper into the rest which will nicely complement roasted-and-pickled veggie sandwiches and work for quick potato salads. some variety for my son's lunchbox, and a healthy addition at that.
A perfect vegan mayo recipe. I had to substitute the cider vinegar with plain rice vinegar and added 1/2 tsp more of sugar to replace the lost sweetness because of the substitution. It was perfect: salads, sandwiches, veggies (especially artichokes and asparagus).
Wow, I am impressed. Not only did this taste surprisingly similar to regular mayo, it actually tasted pretty good plain. I can imagine that it would be really, really good with add-ins like chipotle peppers, roasted garlic, etc. Overall, an excellent base recipe!