Here’s something I’ve made for years: homemade tofu-based mayonnaise. I appreciate homemade regular mayonnaise, too, but this is so simple to make, so light, and unlike regular mayonnaise it has protein instead of only fat. There are no worries about whether the egg and oil will emulsify properly or what kind of oil to use. Plus you can take this to picnics without worrying about raw egg.
Like homemade egg-and-oil mayonnaise, this is a fresh food. Unlike store-bought mayonnaise it can’t sit in your fridge for more than a few days. Make a batch to to use on a big potato salad or green bean and almond salad.
- 12 oz boxed firm silken tofu (1 box of Mori-Nu tofu)
- 1 Tbsp. plus 1 tsp. fresh lemon juice
- 1 Tbsp. plus 1 tsp. light (white) or chickpea miso
- ¼ tsp. dry mustard
- ¼ tsp. turmeric
- ¼ tsp. salt
- Combine all ingredients in blender, blend, taste, adjust spicing if desired.
- Yields 1½ cups.