tofu mayonnaise


* 1 c firm or silken tofu
* 1 small clove garlic, minced
* 1 t good mustard
* 2 t cider vinegar
* ¼-½ t salt
* ¼ c oil (olive and/or canola)

Directions Blend the everything but the oil for a few seconds.

Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender and transfer the mayonnaise to the container.

You can also try it oil free

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

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

Having a twist of sesame oil and peanut oil


* 1 (12 ounce) package tofu, drained and cut into cubes
* 1/2 teaspoon sesame oil
* 2 tablespoons apple cider vinegar
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup peanut oil


  1. Place the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly.

With some tumeric


* 1 pkg Superior Organic Silken Tube Tofu (240g)
* 2 tbsp cider or white vinegar
* 1 1/2 tbsp Dijon-style mustard
* 1/8 tsp tumeric
* 1/8 tsp cayenne (optional)
* 2 tbsp olive oil (optional)
* Salt & pepper to taste 

Blend ingredients in a food processor or blender until smooth & creamy. Salt and pepper to taste. Ready to serve. Use as a dairy-free sandwich spread or instead of mayonnaise to make an egg-free egg salad. Use to make other dressings/dips. Store unused portions in a covered container/jar and refrigerate. Makes about 2 cups.

With miso


* 12 ounces (3/4 pound) silken tofu
* 3 Tablespoons apple cider vinegar or lemon juice
* 4 Tablespoons sweet, white miso (or 3 tablespoons red miso)
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dry mustard

Combine tofu, vinegar, miso, garlic powder, and dry mustard in a blender until smooth and creamy.

For a sweet tofu mayonnaise try adding some sugar… :smiley:

16 oz silken tofu
1/2 oz natural sugar
1/2 oz cornstarch
1/2 tsp dry mustard
1/8 tsp salt
1 pinch cayenne
2 Tbsp fresh lemon juice
1 Tbsp cider vinegar

Drain the water off the tofu and put it in a food processor. In a small dry bowl, weigh the natural sugar and cornstarch. Add dry mustard, salt, and cayenne to the bowl, then transfer the dry ingredients to the food processor.

Begin to process tofu and dry ingredients. With the machine running, add the lemon juice and cider vinegar down the feed tube. (If you are using frozen lemon juice cubes, put them in with the tofu.) Continue to process until mixture is very smooth. Stop the machine once or twice to scrape down the sides.

Cover and refrigerate. If the mayo separates in the refrigerator, stir it before using.

Very easy… No sweat… You have your very own tofu mayo :smiley: