Tofu Mayo

This Tofu Mayo is not only cheap, delicious and easy to make, but it can be made with no oil, and it’s got some extra protein to boot!

So I have two other Vegan Mayo recipes, and while I do love them, this one is my new favorite because it’s even easier to make! And as a bonus, it really doesn’t need too much oil to be just as good, especially on a sandwich in my opinion!

You can tailor it to your tastes and amp up the flavor in any direction. It’s perfect for sandwiches, dressings, spreads and sauces! You can use it in some Vegan Tuna Salad too!

What does Tofu Mayo taste like?

To my tastebuds, in the context of the sandwich or a dressing, I don’t taste any tofu at all. That said, if you taste test the Tofu Mayo and a regular Vegan Mayo, you will likely pick up the tofu, which to me has a nutty, earthy flavor.

I personally don’t mind this, and like I said, it’s not noticeable in a sandwich. But if you are sensitive to the taste of tofu, this might not be the recipe for you!

Other than that, it’s pretty delicious and nice and creamy to me!

Ingredients for Tofu Mayo

• Silken Extra Firm Tofu – If you are unfamiliar with this kind of tofu, it is different than standard Silken Tofu (which is too watery for this recipe). This tofu is shelf stable and won’t be in the refrigerated section. I can find this at Whole Foods, Sprouts, and most Asian Markets.

• Vinegar – I like White Vinegar, but any Vinegar or even Lemon Juice will work!
• Mustard – Dijon is best, but you can get by with Yellow too.
• Salt – Start with 1/2 tsp of salt and add more as you see fit (I end up using 1 tsp for this recipe).
• Citric Acid / Vegan Lactic Acid – This is optional, but I do like the extra TANG that it adds!
• Garlic – I like adding a clove of fresh garlic, this won’t make it taste like an Aioli, but it will add a nice touch of garlic!
• Nutritional Yeast – for a little extra UMAMI.
• Oil – While you can totally make this oil free, I find that adding about 2 Tbsp worth of a neutral tasting oil really makes it that much richer and creamier.
• Black Salt (Kala Namak) – You can add a dash of Black Salt for a little eggy flavor if you like. I tried it out and found it a bit much, so it’s not for me, but you do it if you like!

How to make Tofu Mayo

This is quite simple! You just need to add everything to a mason jar, and then using an immersion blender, you’ll blend it until it’s emulsified. Start at the bottom, and slowly move your way up.

It’s good right away, but it’ll get thicker after a few hours / overnight in the fridge.

You can also use a regular blender or a food processor as well.

storage

Store it in a mason jar or airtight container in the fridge. This vegan mayo will last about 1 week, though I always eat it before then!

How to use Tofu mayo

You can use this like you would use non-vegan mayo! It’s great in some Vegan Chicken Salad, a BLT, or Coleslaw, Macaroni Salad, Potato Salad, anything that needs something creamy!

Related Recipes

You can use this anywhere Vegan Mayo is called for! How about one of these recipes?

• Tuna Salad
• Vegan Chicken Salad
• Classic Burger Sauce
• Macaroni Salad
• Coleslaw

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Tofu Mayo

Thee Burger Dude

5 from 8 votes

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Course Sauces

Cuisine American

Servings 12 Servings

Equipment

• Immersion Blender
• Mason Jar

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 11 oz Extra Firm Silken Tofu
• 1 tsp Dijon Mustard
• 1 – 2 Tbsp Vinegar (or Lemon Juice)
• 1/2 – 1 tsp Salt (more to taste)
• 1 – 2 tsp Nutritional Yeast

Optional (but Recommended) Ingredients

• 1/8 – 1/4 tsp Citric Acid (or Vegan Lactic Acid)
• 2 Tbsp Neutral Oil (Canola, Vegetable, Avocado etc)
• 1 Garlic Clove

Instructions

 

• Add all the ingredients to a jar / glass big enough for an immersion blender*
• Blend, then taste and adjust for seasoning. Refrigerate for 4 hours – overnight to firm up.
• Use in sandwiches, dips, dressings, any where you would use regular mayo!

*Food Processor / Blender

• If using a regular blender or food processor, add all ingredients except the oil (if using) and blend until smooth. Slowly add in oil and blend until emulsified.

Notes

Black Salt (Kala Namak) – You can also add a dash of Black Salt for a little eggy flavor if you like. I tried it out and found it a bit much, so it’s not for me, but you do it if you like!

Keyword homemade mayo

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