This Vegan Tofu Mayo is so healthy, deliciously thick, and creamy! Can you believe it’s gluten-free, contains no oil at all, comes together in 5 minutes and only has 5 ingredients? You won’t have to buy store bought mayo again!
I am so so so sO excited to share this Vegan Tofu Mayo recipe with you guys because it’s honestly too good to be true. Mayo, made from toFU?
If you guys have read my Vegan Chickpea Tuna Mayo Salad blog post, or watched my IGTV burger vlog, you’ll know that I kind of have a thing against mayo. I mean, sure it’s delicious but the amount of oil that makes it up is pretty scary. I had a packet of soft tofu in my fridge so I decided to give this bizarre idea I had in my mind a shot. Safe to say, I’ve never looked back since then!
What tofu to use in vegan tofu mayo
I tested three different types: regular soft tofu, organic soft tofu and Japanese pressed tofu.
The one made with regular soft tofu had a very strong, unappealing tofu taste, so I ruled it out. The mayo made from organic soft tofu didn’t have such a strong tofu flavour, but both types of soft tofu yielded a sauce-like consistency.
I wanted to get a consistency as thick as possible to the real thing, and I found that Japanese pressed tofu works really well! It’s not pressed like how we usually press firm tofu, but it is firmer than soft tofu. It also has a milder flavour (note that I used the word milder, and not mild).
So if you want a thick mayonnaise, use Japanese pressed tofu! If not, organic soft tofu will work as well. Keep in mind that the mayo will only get as smooth as your food processor can blend. Oh, and always use fresh tofu!
Must I use black salt?
Black salt (or kala namak) has a very eggy flavour. It helps to recreate that mayo flavour and mask the taste of tofu. You can sub it with regular salt, though it may taste more like tofu. However, I find that when I eat it together with other foods, the tofu flavour doesn’t come through at all!
You can season this tofu mayo to your liking by adding garlic powder, onion powder, lemon zest, chili flakes, cumin… the list goes on! Use this in any way you would usually have mayonnaise (except baking). Think tuna mayo salad, sandwiches, burgers!
Also, just an extra note that this IS a very healthy version of mayo. If you are a hardcore mayo fan, you can definitely tell it’s different (but hey! you never try you never know). For those of you who are looking for a healthier alternative though, this recipe is perfect for you.
If you liked this recipe, here are more condiments to spice up your meals!
- Vegan Pumpkin Seed Pesto (5 Minutes!)
- Coconut Lemon Sauce (Vegan + Oil-Free)
- Easy 1 Pot Vegetable Stock from Vegetable Scraps
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Tofu Mayo (GF | OF | 5 Min | 5 Ing)
Ingredients
- 200 g Japanese pressed tofu*
- 2 tsp liquid sweetener
- 1 tsp Dijon mustard
- 1 tsp vinegar
- ½ tsp black salt
Instructions
- Blend all the ingredients in a food processor until smooth. Scrap down the sides as needed,
- Keep refrigerated in a glass jar, for up to 1 week. Use it in any way you would normally use mayonnaise (except baking). Enjoy!
Notes
