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!
Tofu Mayo
- Prep Time: 10 mins.
- Cook Time: 0 mins.
- Total Time: 10 minutes
- Yield: 1.5 cups 1x
Ingredients
- 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
- 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.
- 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).
- 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.
Instead of tofu, why not just pressure cook soybeans for half an hour? That's what I do for my mayo recipe.
Oh, great tip! I'll have to try that. Thanks Joshua! 🙂
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!
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.
Great idea! Thank you. ☺️