Tofu Mayonnaise

Regular mayo is almost entirely oil and egg yolks. This version flips the script by using soft tofu as the base, with nonfat yogurt for tang, Dijon mustard for bite, and just two tablespoons of oil drizzled in at the end for creaminess. The result spreads and tastes close enough to the real thing that you can use it anywhere regular mayo goes.

The food processor does the work of breaking the tofu down into a perfectly smooth base. Blend the tofu, yogurt, vinegar, mustard, garlic, and salt first until there are no lumps left. Then, with the motor running, drizzle the oil through the feed tube in a slow, steady stream. This emulsification step is what gives it that creamy, mayo-like body instead of a watery puree.

The mixture will seem thinner than mayo when it comes out of the processor. That’s normal. It thickens considerably in the refrigerator as the tofu firms up and the flavors meld. Give it at least an hour chilled before using.

Kitchen Tips

• Use soft or silken tofu, not firm. Firm tofu won’t blend smooth and will leave the texture grainy
• Drain the tofu well and press out excess water before blending for a thicker result
• The garlic is raw, so use a small clove if you prefer a milder flavor
• Keeps refrigerated in a covered container for about a week

Variations

• Add fresh basil or dill during blending for an herb mayo
• Stir in a teaspoon of sriracha after blending for a spicy version
• Use lemon juice instead of vinegar for a brighter, fresher flavor