Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Vegan Tofu Mayo
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 27
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0 grams
- Sugar
- 2 grams
- Protein
- 3 grams
Our healthy vegan tofu mayo duplicates the bright flavors of an iconic mayonnaise we all know and love. In fact, we developed this recipe side-by-side with a jar of that store-bought non-vegan mayo, tasting both kinds until we reached the balanced flavor of the original. We chose to make our tofu mayo with shelf-stable extra-firm silken tofu, which gives the mayo a creamy texture and makes it easier to spread than versions made with refrigerated silken tofu that is packed in water. Use this mayo in vegan sandwiches, pasta salad or potato salad, or go beyond the vegan realm and spread it lavishly on a classic BLT or other meaty sandwiches.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 27
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0 grams
- Sugar
- 2 grams
- Protein
- 3 grams
Ingredients
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Directions
Special equipment:
a mini food processor- Blend the tofu, lemon juice, agave, vinegar, garlic powder, mustard, nutritional yeast and salt in a mini food processor, stopping and scraping down the sides with a spatula as needed, until very smooth.
Cook’s Note
Shelf-stable tofu can be purchased online or in some grocery stores.
