Can I use any kind of tofu?

Technically yes, you can use any kind of tofu to make tofu mayo. However, this recipe calls for firm tofu and has the liquids adjusted for that specific type of tofu. If you use any other type of tofu, you may need a different amount of liquid. For example, soft tofu may require less liquid while extra firm may require more. I do NOT recommend using the vacuum sealed super firm tofu (that kind is great for panko tofu or crispy tofu though!). I also do not recommend silken tofu for this recipe.

Why can't I use silken tofu?

Because it's too liquidy. I use silken tofu in my tofu sour cream recipe and while it's very smooth and you don't have to add any non-dairy milk to get it to blend, it can make your mayo too thin and gloopy.

Can I freeze tofu mayo?

I do not recommend freezing it, no. When tofu freezes it forms ice crystals which make the tofu more chewy. I don't think that would be a good result for tofu mayo. However, frozen tofu itself is great for recipes like my vegan kung pao chicken .

Nope, that's a myth. Soy is actually very healthy for you. Read more about soy nutrition .

Vegan + GF Nut-Free Mayo

Name: Vegan Tofu Mayo
Cook time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: ¼ - ⅓ cup unflavored unsweetened non-dairy milk (see note 1 for suggestions); 1 tablespoon apple cider vinegar (see note 2); 1-16-ounce block (396 grams) FIRM tofu (see note 3); ¾ - 1 teaspoon sea salt, or less, to taste; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; Any other mix-ins, such as chipotle powder or cayenne pepper for a spicy vegan mayo

Description

If you're oilfree and missing mayo, then my Vegan Tofu Mayo is perfect for you! With some tofu, salt, and nondairy milk, you can make yourself a vegan BLT.

Vegan, Gluten-free, Oil-free, Nut-free, Sugar-free

Ingredients

Units Scale

1/4 - 1/3 cup unflavored unsweetened non-dairy milk (see note 1 for suggestions)
1 tablespoon apple cider vinegar (see note 2)
1-16-ounce block (396 grams) FIRM tofu (see note 3)
3/4 - 1 teaspoon sea salt, or less, to taste
1 teaspoon granulated garlic
1 teaspoon granulated onion
Any other mix-ins, such as chipotle powder or cayenne pepper for a spicy vegan mayo

Cook Mode Prevent your screen from going dark

Instructions

Note: This tofu mayo recipe makes about 2 cups. If you feel you won't use this much in a week, use half of all the ingredient amounts to make about 1 cup.
Add the apple cider vinegar and ¼ cup of the non-dairy milk (to start, you can add more later) to the blender.
Add the tofu: You do not need to press the tofu, but drain the liquid out of the package before adding it to the blender. Either cut the tofu into a few smaller pieces or crumble it with your hands. Add to the blender.
Add spices: Finally, add the spices to the blender as well.
Blend on the highest setting for about 30 seconds. Stop and scrape down the sides with a small spatula. Blend for 30 more seconds or until the tofu mayo looks very smooth. If you need to add more liquid, add non-dairy milk 1 tablespoon at a time. It's easy to add more but if you add too much your nut-free vegan mayo will be kind of runny.
Scrape out every last bit: Use a blender spatula to scrape out every last bit of your nut-free vegan mayo into a jar or other container.
Store:Refrigerate tofu mayo in an airtight container for up to 7 days.

Notes

Note 1: Get a non-dairy milk with no flavoring, it's usually called "original" flavor. I like to use soy milk for this recipe because it makes super creamy tofu mayo. I like the kind of soy milk that comes in an unrefrigerated carton and it's just soybeans and water, no other ingredients. But any unsweetened unflavored non-dairy milk will work fine.
Note 2: Other vinegars or even lemon juice will work. I liked apple cider vinegar for this vegan oil-free mayo because it adds a bit of sweetness.
Note 3: While other tofus will work (though I would not use vacuum-sealed super firm tofu for this recipe), they will need differing amounts of liquid. I find that silken tofu is too runny for this recipe. I prefer firm tofu to make a nice THICK tofu mayo.

Cook Time: 5 minutes
Category: Ingredient
Method: Blender
Cuisine: American