I have been wanting to make this tofu mayo ever since I came across it (in the book mentioned in the recipe section below). It was actually one of the main reasons I decided to buy the book really. The first attempt with this was sort of a disaster (a few weeks ago) as my blender sucks and the motor will start to heat whatever is being blended fairly quickly. The recipe calls for blending the ingredients for two minutes but when I did that it just turned into hot vinegar soup, yuck. So on the second attempt I just blended it for about 20 seconds before I started to pour in the remaining oil, just enough to get a mayo consistency. As I added more oil it got a bit thinner but after a little while in the fridge it was pretty much just like mayo.
Now this mayo doesn’t quite taste exactly like normal mayo and I don’t think it would feel right if it did, because it’s not. It’s tofu man! I actually like it better for sandwiches. It’s lighter and I like that. I was pleasantly surprised with the flavor. I am going to try some of this in a ranch dressing tomorrow to see how it works with other recipes that call for mayo as an ingredient.
Next time I will try the food processor and see how it comes out when I blend it for the full two minutes before adding the additional oil. That is if my new food processor doesn’t heat up as well.
I just love the simple things and this is one of them. Toss five little ingredients into a blender and voila. A vegetarian/vegan mayo.
Lasts up to 5 days and it’s always a good idea to label your homemade goods if your short-term-memory is anything like mine.
Tofu (eggless) Mayonnaise
This recipe is from the book 500 best sauces, salad dressings, marinades & more by George Geary.
- 4 oz. soft organic tofu
- 2 T. white wine vinegar
- 1/2 t. dry mustard
- 1/2 t. sea salt
- 3/4 c. vegetable oil (sunflower, peanut, canola, whatever)
Blend tofu, vinegar, mustard, salt and 1/4 c. of the oil for two minutes. I only did about 20 seconds because my blender gets hot quick and that sort of messes up the thickening process so mess around with it yourself and find what works best for you. While the blender is running drizzle in the rest of the oil in a very thin stream until it has been incorporated into the mayonnaise. Store in an airtight container for up to 5 days. It will thicken up when it cools almost twice as much.