When your calories have to count, you stop spending them on condiments that don't earn their place. This easy tofu mayo is creamy, tangy, and ready in 5 minutes at just 20 calories per serving!
In this current economic climate, store bought vegan mayo is way too expensive for just oil in a jar with nothing to show for it nutritionally. If you're going to spend your calories on something, it should give something back. That's exactly why I ditched it and started making my own. It's never been easier.
Here's exactly how I make it.
Tofu Mayo Recipe
Ingredients
- 1 10.9 ounce package Mori-Nu Silken Extra Firm Tofu note 1
- 2 tablespoon canola oil (or any neutral oil of choice) note 2
- 1½ tablespoon Dijon or yellow mustard
- 2 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ - 1 teaspoon sea salt I used 1 teaspoon
- 1 teaspoon organic cane sugar (or white sugar)
- 1 teaspoon soy lecithin powder optional; note 3
- ¼ - ½ teaspoon citric acid powder optional; note 3
Equipment
Instructions
- Measure out all your ingredients in the appropriate amounts. To a tall wide mouth mason jar or tall wide cup, add all ingredients.
- Start with your immersion blender at the bottom of the jar, then slowly draw it upward as you blend on high. In about 20 to 30 seconds, the mixture will transform into smooth, creamy eggless vegan mayo.
- Store in a glass container in the refrigerator for about 5-7 days. Use on sandwiches, burgers, potato salad, coleslaw; anywhere else you would use regular mayonnaise.
Notes
- You want to make sure you are using the correct type of tofu. SILKEN shelf stable tofu comes in different forms like soft, light firm, firm, and extra firm. This is different than the silken tofu you see in the refrigerated section in the stores. Shelf-stable silken tofu is processed differently, and that process gives it a much more neutral taste. View step by step photos below to see the correct type of tofu to use. This is usually found in the ethic aisle of your grocery store.
- I use canola oil specifically because it is an affordable choice of alpha-linolenic acid (ALA) omega-3 despite the current fear mongering around seed oils. However, avocado oil (more expensive) or light olive (not as neutral testing) can be used in its place. Or you can completely omit the oil bringing down the calories per serving.
- Soy lecithin and citric acid are "special" ingredients that are completely optional. I like adding soy lecithin as it is a concentrated plant-based source of choline which is also naturally found in eggs; what traditional mayo is made out of. Citric acid acts as additional tang flavor and can act as a preservative though I still use my mayo within a week just to be on the safe side
- Makes approximately 3 cups (288 g) of mayo = 24 tablespoons. One tablespoon is approximately 12 g.
- View below recipe card for step-by-step photo instructions, specific serving suggestions, and detailed storage requirements.
Nutrition
Tofu Mayo Step by Step Photos
Step One: Gather and measure out all your ingredients in the appropriate amounts.
Step Two: Add all those ingredients to a wide mouth jar. Blend with a hand blender for about 20-30 seconds until smooth. Adjust taste as you desire and store in a glass container. Place in refrigerator to allow flavors to develop and mayo to thicken even more.
Substitutions
- Shelf Stable Silken Soft Tofu can be used. I personally tested this recipe both ways and found that the silken soft tofu gives you a thinner, more pourable consistency. You can see the difference in the photo below. Using Silken Soft Tofu provides a great mayo texture to use as base for salad dressings and cream sauces. But if you want that thick, spreadable mayo texture, silken extra firm or even firm tofu is your best bet. The taste either way is the same.
- If all you can find is refrigerated tofu, be warned that it has a raw, beany flavor that will come through more strongly in your mayo. Try the boiling the tofu you get from the refrigerated section (use firm). Allow it to cool slightly and then blend it up as instructed to make your mayo. (I have not personally tested this method).
Make it Once, Use it All Week
I created a series on here called "Saucy and Spicey", which honestly says a lot about my personality. All my exes can probably confirm. But here's why it exists: I have been cooking vegan for 14 years and somewhere along the way my meal prep got redundant.
So this series is my answer to that. And this tofu mayo is one of the anchors.
You can absolutely use it the way you would any mayo. Slap it on a Tofurky ham sandwich. Put it on a Beyond Burger. No notes. But the real angle here is meal prep. Make one batch on Sunday and use it as a base to build flavor all week.
Here are some ways to put it to work:
- For vegan coleslaw or vegan potato salad during the cookout
- In my vegan remoulade sauce, which was a HIT during one of my book club meetings! This would work for Vegan Mississippi Comeback sauce too!
- As a spread on vegan burgers, sandwiches, or BLTs.
- In a vegan based tuna recipe using chickpeas or a vegan tun substitute.
- You create your own spicy mayo (like chipotle aioli) recipe or use it as a dipping sauce as is!
- As a creamy base for salad dressings
Making it Work for those Vegan Curves
I'm very intentional about what my calories are doing for me. As a curvy vegan, I'm not in a restrict-everything mindset. I'm in a make-it-count mindset. Whether I'm bulking, managing current body composition, or slightly cutting trying to hold onto muscle while my hormones act like "St. Louis bipolar weather in March" (if you know you know), I need the food on my plate to work.
- Bulking Tips (Gaining Vegan Curves/Muscle Gains): This tofu mayo comes in at about 20 calories per tablespoon, lighter than most store-bought vegan mayo. To meet higher calorie goals, add ¼ -½ cup oil to the full batch before blending. This bumps the fat content and calorie density (about 30-50 calories per tablespoon) without changing the flavor. You can also use a more generous portion wherever your meal calls for it.
- Maintenance Tips (Maintaining Vegan Curves): Use the base recipe as written. You're getting a creamy, satisfying condiment that has a tad bit of protein backed from tofu unlike regular vegan mayo, which is just fat and filler.
- Cutting Tips (Lose the Gut, Keep the Butt!): Omit the oil entirely. The tofu base still blends smooth and creamy, so you won't lose much on texture, and your calorie count drops to about 10 calories per tablespoon while you're still getting a small boost of protein.
Quick note: Keep in mind, NO SINGLE FOOD is responsible for weight gain or weight loss. That comes down to your total calorie intake overall. In theory, any version of this mayo can fit into a bulking, maintenance, or cutting approach depending on what the rest of your day looks like. These tips are just practical suggestions for how to adjust the recipe to better fit your goals. For a deeper breakdown on how to calculate your calories as a vegan, check out my vegan weight gain article.
Storage Tips
- How to store? Store in an airtight container in the refrigerator. I store mine in a wide mouth mason jar used to make the mayo. DO NOT store in the freezer.
- How long it keeps? This can last up to 5 to 7 days. Making sure your jar is clean (sterilized even better) will help it last. The small amount of citric acid (if used) can act as a preservative, but I still would not go past 7 days.
Frequently Asked Questions
Egg Free Vegan Mayo
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This recipe is part of the Vegan Flavor Prep Basic Series.Visit this page for more sauces and other flavor packed additions to elevate your vegan meal prep.
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
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