Description
Ingredients
- 1 package silken tofu, firm
- 3 tablespoons olive oil or avocado oil (use 2 tablespoons for lower fat and add 1-2 tablespoons water)
- 2 tablespoons apple cider vinegar (you can also use lemon juice, or lime juice, but vinegar will preserve this longer-)
- 1-2 tablespoons water
- scant 1/2 teaspoon kosher salt
- 1/2 teaspoon dijon mustard (optional)
Instructions
Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting sloww and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.
Store in a sealable jar.
Enjoy as you would mayo.
This will keep 2-3 weeks in the fridge if using vinegar.
Notes
Tasty Variations!
Basil Aioli:
Swap out lemon juice for the vinegar, add a clove of garlic, and a handful of basil leaves. Blend until smooth
Cilantro Aioli: Add ¼ cup fresh cilantro, a sliced of jalepeno, one garlic clove and lime instaead of vinegar for a Mexican version.
Sriracha Aioli Add a few tablespoons of Sriracha ( to taste ) for Sriracha Mayo.
Asian Mayo: Add 2 tablespoons chili paste ( sambal oelek), 1 tablespoon fresh minced ginger, and a little 2 tablespoons rice vinegar and 1 teaspoon honey for an Asian Style Mayo
If not using vinegar, and adding herbs or garlic, store in the fridge- this will keep up to 4 days. Vinegar extends shelf life.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 38
- Sugar: 0.1 g
- Sodium: 97.7 mg
- Fat: 3.3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 0.5 g
- Fiber: 0.1 g
- Protein: 1.8 g
- Cholesterol: 0 mg
