Tofu Mayo Recipe
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!
Servings 24 tablespoons
Calories 20kcal
Equipment
- Wide Mouth Mason Jar (16 oz)
- Immersion Blender
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
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
Serving: 1tablespoon ~12 g | Calories: 20kcal | Protein: 1g | Fat: 1.5g | Sodium: 126mg | Potassium: 3.5mg | Calcium: 1mg