Silken Tofu Mayonnaise

by Mary on September 7, 2012

homemade silken tofu mayo in a small jar, shown with a butter knife

homemade silken tofu mayonnaise

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.


Tofu Mayonnaise
Prep time
Total time
Recipe type: sauce or dip
  • 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
  1. Combine all ingredients in blender, blend, taste, adjust spicing if desired.
  2. Yields 1½ cups.


{ 12 comments… read them below or add one }

Mireya September 9, 2012 at 3:38 am

This sounds just like the recipe that I’ve been looking for—no egg, or oil, but you still got the necessary flavor in it. Can’t wait to try it!
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mary September 9, 2012 at 3:03 pm

Thanks, Mireya!
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Hannah September 9, 2012 at 7:57 pm

Ever since I got hooked on Vegenaise, I’ve been on the hunt for a lower cost (and lower fat) alternative. I haven’t been overly impressed with tofu-based recipes in the past, but this one look like it has a lot of potential. It’s next on my list of trials!
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mary September 9, 2012 at 8:03 pm

Thanks for putting it on your list to try, let me know how you like it!
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Theresa September 10, 2012 at 2:20 am

This sounds great, I will definitely need to try next time before buying another jar of Veganaise!
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mary September 10, 2012 at 3:03 am

Thanks, Theresa! It won’t last in the fridge like Vegenaise, though, it needs to be used up within a few days. So I make it for dishes that use a lot of mayonnaise and have something else in the fridge for when small amounts of mayo are needed.
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Lori September 11, 2012 at 11:10 pm

We are trying to wean ourselves from traditional mayo over here. I will definitely be giving this a try, thanks!
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mary September 12, 2012 at 3:55 am

Thanks, Lori, I hope you like it!
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Kiersten September 12, 2012 at 6:28 pm

I don’t care for regular mayo, but this version sounds better!
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mary September 12, 2012 at 10:18 pm

Thanks, Kiersten, it’s not greasy like regular mayo can be.
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Sharon January 10, 2013 at 1:10 pm

I love mayonnaise but rarely eat it due to the high fat content. I love the idea of making it with silken tofu instead. I can’t wait to try your recipe. Thank you so much for sharing it with us 🙂


mary January 10, 2013 at 4:28 pm

Thanks, Sharon, let me know how you like it. And thanks for visiting and commenting, I enjoyed hearing from you!
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