I posted a non-oil vegan mayonnaise recipe using cashews and tofu before. I used cashews so that I didn’t need to use a lot of tofu in the recipe. I like tofu but mayonnaise made with tofu has the tofu-smell which I don’t like.
I read an article somewhere about boiling tofu to remove the tofu-smell. I was little skeptical but I tried it any way. Wow, what a difference boiling makes! Now I can make oil-free mayonnaise with tofu only! Let’s begin.
- Boil tofu for 5 minutes. I cut tofu into half.
2. Drain tofu in a colander.
3.When tofu is cooled down, blend all ingredients until it turns smooth. If it’s too thick, add water while blending.
I am using three different types of vinegar but it can be made with rice vinegar only. I am using white wine vinegar because of its bland flavor and ume (plum) vinegar (梅酢) to preserve mayonnaise. Ume (plum) vinegar is salty. If you don’t use ume (plum) vinegar, add more salt. This will last in the refrigerator for a few days. If you add ume (plum) vinegar, it will last little longer.
- 6 -7 oz tofu (half pack)
- 1 tablespoon and 1 teaspoon lemon juice
- 2-3 teaspoon rice vinegar
- 2 teaspoon white wine vinegar (can be substitute with rice vinegar)
- 1 teaspoon ume (plum) vinegar (can be substitute with rice vinegar)
- 1-2 teaspoon coconut nectar (or any liquid sweeter of your choice)
- ¼ to ½ teaspoon black salt
- ⅛ black pepper
- 1 to 3 tablespoon water
- Boil tofu for 5 minutes.
- Drain tofu in a colander.
- When tofu is cooled down, blend all ingredients until it turns smooth. If it's too thick, add water while blending.
Renae says
Ohmygosh! Your recipes are THE BEST i have ever tasted! Thank You!
admin says
I’m gland to hear that! 🙂