This is super easy to make and takes 2 minutes, and contains much less oil than regular mayo plus those proteinful soy benefits 😉 love me some silken tofu. Makes about 1/2 cup – I don’t recommend a larger batch because fresh mayo doesn’t keep that long.
100g silken tofu
2 tsp white vinegar
1 tsp Dijon mustard
1/2 tsp minced fresh garlic
40ml sunflower oil
Good pinch salt and a sprinkle of white pepper
In a small jug, combine tofu, vinegar, mustard and garlic. Using a handheld blender, blend until very smooth.
Gradually pour in oil while still blending. It’ll go thick and perfectly mayo-like.
Stir through your salt and pepper, have a taste, add more vinegar/mustard/oil/garlic if you like, and store for 3 days in the fridge (:
- Aioli: add an extra heaped teaspoon of minced garlic
- Wasabi: add 2 tsp wasabi
- Chipotle: add 2 tsp ground paprika, 1 tsp minced coriander, 1 tsp fresh lime juice and a sprinkle of chilli flakes
- Herbed: add 2 tsp of fresh or dried rosemary
- Sweet chilli: add 2 tsp sweet chilli sauce and some dried chilli flakes.