• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Straight Up Food
  • Home
  • Recipes
  • Shop
  • About
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Cookbook
  • Shop
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Tofu Mayo

    Jump to Recipe·Print Recipe

    I created this plant-based mayonnaise as a dressing for my Waldorf Salad recipe, and I could not believe how much it tasted like real thing (and not tofu)! Even without eggs, oil and salt, you’ll never be tempted by store-bought mayonnaise again!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Mayo

    Tofu Mayo


    • Author: Straight Up Food
    • Total Time: 10 minutes
    • Yield: 1.5 cups 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 pitted Medjool date (or two Deglet Noor; about ½ oz.)
    • 1 12.3-oz. Mori-Nu silken tofu (see Notes)
    • 1 tablespoon lemon juice
    • 2 teaspoons apple cider vinegar
    • 2 teaspoons mustard

    Instructions

    1. If your pitted date is not already pretty soft, soak it in some hot water for a few minutes first, since we’re aiming for a really creamy final texture.
    2. If your date is already nice and soft, add it along with the tofu, lemon juice, vinegar, and mustard to a blender, and blend until very smooth (you may want to use your blender’s tamper to get it going; don’t add any additional liquid).
    3. Transfer the mayo to a glass jar or sealable container, and store in the fridge for up to 10 days. This also freezes well (it will have separated, so just re-blend it upon thawing).

    Notes

    Tofu: All of the plant-based mayos I saw online suggest using the Mori Nu brand of tofu to achieve maximum smoothness. Other brands will likely work, but they may not be as creamy, and may have a tofu-y taste (although I haven't tried other brands yet). There are 6 varieties of Mori Nu, but only the “organic” and “soft” come without "Soy Protein Isolate," a less than healthy ingredient where through the manufacturing process, dietary fibers, carbohydrates, fats, vitamins, minerals, and other helpful plant chemicals have been removed from the soy bean to give the final product (cheese, ice cream, yogurt, etc.) a more traditional dairy texture. The “soft” Moru Nu is not organic, so the “organic” will be your best bet health-wise. I didn't realize this until after I had made mine (I used the "firm"), so next time I will be seek out the organic.

    Mustard: The mustard for this should be the prepared/wet type (not the dry powdered type). I used a smooth mustard, not a stone ground, because I didn’t want little flecks in the mayo.

    • Prep Time: 10 mins.
    • Cook Time: 0 mins.

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    « Red Lentil & Quinoa Soup
    Waldorf Salad »

    Share the recipe:

    • Facebook
    • Twitter
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Joshua Pritikin

      April 01, 2021 at 6:29 am

      Instead of tofu, why not just pressure cook soybeans for half an hour? That's what I do for my mayo recipe.

      Reply
      • Cathy

        April 01, 2021 at 9:56 am

        Oh, great tip! I'll have to try that. Thanks Joshua! 🙂

        Reply
      • Alina Silaghi

        June 19, 2021 at 4:04 pm

        I would be very interested and grateful for this pressured soy beans mayo as I do not have access to silk tofu.

        Reply
      • Kristy

        January 15, 2022 at 10:19 pm

        How much water and soybeans?

        Reply
    2. Karen

      April 06, 2021 at 8:53 pm

      Cathy, going on Joshua's suggestion to pressure-cook beans instead of tofu: could we use another white bean in place of the soy? We have some in our family with soy allergies. Thanks!

      Reply
      • Cathy

        April 08, 2021 at 1:27 pm

        I think white beans would work okay; it wouldn't taste like mayo because the beans have their own flavor and grainy texture. I would try blended cashews before white beans.

        Reply
        • Karen

          April 08, 2021 at 1:34 pm

          Great idea! Thank you. ☺️

          Reply
    3. Alexandra

      August 26, 2021 at 9:19 am

      great mayo and easy. I wrote it on a notecard and taped the recipe inside my cabinet door.

      Reply
      • Cathy

        August 27, 2021 at 10:04 am

        Thanks Alexandra! 😉

        Reply
    4. Puppet-Kidzz

      March 05, 2022 at 5:55 am

      Can you use regular dates Cathy? And is the mustard you're referring to the bright yellow kind? Thank you

      Reply
      • Cathy

        March 05, 2022 at 8:23 am

        Yes on the regular dates and any kind of mustard. 🙂

        Reply

    Leave a Reply Cancel reply

    Primary Sidebar

    Souper Cubes

    Categories

    Straight Up Food cookbook ad

    Recent Recipes

    • Sweet & Spicy Chickpea Stew
    • Savory Holiday Muffins
    • Crabless Cakes
    • Creamy Corn Pasta
    • Pumpkin Muffins
    • Green Bean Casserole
    • Pumpkin Pasta Sauce
    • Fresh Rolls with Mango Sauce
    • Tortilla Soup
    • Tabouli Salad
    • Black Bean Chili
    • Spicy Thai Salad
    • Waldorf Salad
    • Tofu Mayo
    • Red Lentil & Quinoa Soup
    • Lemon Cheesecake Bars
    • BBQ Baked Beans
    • Pecan-Persimmon Muffins
    • Pumpkin-Curry Soup
    • Wild Rice & Mushroom Soup

    Footer

    Never Miss A Recipe!

    Sign Up to receive new recipes from
    Straight Up Food directly to your inbox!

    • Resources
    • My Meals
    • Shop
    • Contact

    COPYRIGHT © 2022 STRAIGHT UP FOOD · PRIVACY POLICY · DESIGN BY CLDS

    ↑ back to top