Creamy Tofu Vegan Mayonnaise
Make Healthy and Delicious Tofu Vegan Mayonnaise
Say goodbye to worries about sugar, oil, and calories! Make your own smooth, plant-based mayonnaise. Using fresh tofu, you can enjoy a rich and creamy taste perfect for salads, sandwiches, and various dishes. Enjoy it healthily with this low-sugar, low-salt, low-calorie recipe.
Main Ingredients
- Firm Tofu (half block, approx. 150-200g)
- 1 Tbsp Fresh Lemon Juice
- 1 Tbsp Honey or Agave Syrup (adjust sweetness)
- 1/6 Tbsp Fine Salt (or to taste)
- 3 Tbsp Extra Virgin Olive Oil (or other vegetable oil)
- Pinch of freshly ground black pepper
- Pinch of dried parsley flakes (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the accompanying vegetables. Wash the carrot and cucumber thoroughly, then slice them into sticks about 0.5 cm thick. Peel the carrot, cut it into approximately 5-7 cm lengths, trim the rounded sides, and then cut it into quarters lengthwise to create uniform sticks. This will make them look nice and be easier to eat.
Step 2
Check if the carrot sticks you’ve cut are perhaps too thick to eat comfortably. To ensure that hard vegetables aren’t a strain on your teeth, it’s a good idea to cut them in half lengthwise again if needed. You can enjoy any leftover carrot scraps as a snack – they’re delicious!
Step 3
Wash the cucumber well under running water. Use a peeler or knife to lightly trim any bumps on the cucumber’s skin for a smoother finish. Cut it to a similar length as the carrots. Then, divide the cucumber into three pieces lengthwise, stand each piece up and cut it in half, and then cut each half in half again. This will create cucumber sticks with a similar thickness to the carrots. Using the carrot as a guide while cutting will make it easier to match the lengths.
Step 4
Be careful not to scoop out too much of the cucumber seeds from the sticks. Leaving some of the seeds is the secret to preserving the cucumber’s crisp texture. Just scrape out the parts where the seeds are most concentrated.
Step 5
The prepared cucumber sticks look appealing and feel fresh. The vegetable preparation is now complete.
Step 6
Now it’s time to prepare the key ingredient for the mayonnaise: tofu. Firm tofu or tofu commonly found for stews works well. I’m using half a block of tofu (approximately 150-200g). The amount of mayonnaise you make will vary depending on the amount of tofu you use, so keep that in mind.
Step 7
To remove any raw tofu smell and achieve a smooth texture, we’ll blanch the tofu in boiling water. Fill a pot with plenty of water and bring it to a boil. Then, add the tofu and blanch it for about 1-2 minutes. Blanching for too long might cause the tofu to break apart.
Step 8
Drain the blanched tofu thoroughly using a sieve. Be careful as it will be hot. You can gently press it with a spatula to help remove more water. Afterwards, let it cool down completely. Using warm tofu in the blender might affect the final texture of the mayonnaise.
Step 9
Prepare your blender or immersion blender for making the mayonnaise. If cleaning a full blender feels cumbersome, an immersion blender is a great alternative! Press the cooled tofu further with your hands or a sieve to squeeze out as much remaining water as possible. Discard the cloudy liquid that comes out. This step is crucial for determining the mayonnaise’s consistency.
Step 10
Place the drained tofu into the blender jar or the container for your immersion blender. Add 1 tablespoon of fresh lemon juice, 1 tablespoon of honey, and 1/6 tablespoon of fine salt. You can adjust the sweetness with honey or agave syrup, and also adjust the salt to your preference.
Step 11
Next, add 1.5 tablespoons of extra virgin olive oil first, and then a pinch of freshly ground black pepper. If you have white pepper, it’s even better as it won’t leave dark specks. Blend all the ingredients until smooth using the immersion blender or the regular blender. Start at a low speed and gradually increase it.
Step 12
Once the ingredients are blended to a somewhat smooth consistency, slowly add the remaining 1.5 tablespoons of olive oil while continuing to blend until it’s very smooth. Adding the oil gradually while blending helps the emulsification process, creating that creamy texture characteristic of mayonnaise.
Step 13
All the ingredients have now been blended into a smooth and creamy consistency, just like mayonnaise! If you look closely, you might see small specks of pepper, but the overall color is very clean. It’s okay if there are tiny particles; they add to the savory flavor.
Step 14
Wow, the creamy and smooth texture is truly complete, just like real mayonnaise! The consistency and color are excellent, rivaling store-bought mayonnaise. It’s amazing that such a delicious vegan mayonnaise can be made from tofu!
Step 15
And there you have it – your delicious and healthy tofu vegan mayonnaise is ready! Doesn’t it look appetizing?
Step 16
We highly recommend this recipe to anyone who has been hesitant to eat mayonnaise due to calories or health concerns. You can enjoy delicious mayonnaise guilt-free. Try using it as a salad dressing or as a spread for sandwiches.
Step 17
Finally, sprinkle a pinch of dried parsley flakes over the finished mayonnaise to enhance its visual appeal. The parsley flakes not only add a decorative touch but also a subtle aroma.
Step 18
With this healthy tofu mayonnaise, try dipping fresh cucumber sticks or carrot sticks instead of chips. It makes for an excellent healthy snack option.
Step 19
Presenting the mayonnaise and vegetables attractively in elegant wine glasses or small jars can elevate it to a sophisticated appetizer for home parties or when entertaining guests. It allows for simple yet tasteful plating.
Step 20
Lastly, this tofu vegan mayonnaise is a low-sugar, low-salt, and low-calorie healthy sauce. We strongly recommend it to anyone on a diet or pursuing a healthy eating lifestyle. The most crucial tip is to blend all ingredients until very smooth; this is key to achieving the best creamy texture. Give it a try!
