Tofu Mayonnaise


Tofu Mayonnaise - Smell of Rosemary.

This is a low-fat alternative to ‘classic’ mayonnaise.  It contains no saturated fat, and tastes great on sandwiches, hamburgers, egg salad and in any instance where you would use mayonnaise.  Now, let me mention some of the outstanding qualities of soybeans. Besides high nutritional value, soybeans contain a chemical compound called isoflavones, which are known to reduce risk of diabetes, stroke, heart disease, breast cancer, osteoporosis and menopausal symptoms.  

Additionally, Tofu is the only plant protein that contains all 8 essential amino acids, meaning they are “complete” proteins like egg whites or chicken. A 2.9 ounce slice of firm tofu  contains 13 grams of protein, 2 grams of fiber, and 0.5 grams of omega-3 fatty acids. 

Read more about tofu at

Tofu Mayonaise - Smell of Rosemary.

16 oz. drained soft or silken tofu
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard, or to taste
1 teaspoon honey
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper


Tofu Mayonnaise - Smell of Rosemary.
Combine the tofu, lemon juice, mustard and honey in a blender and blend at medium speed until smooth.  Add the olive oil, and salt and pepper to your own taste, and blend until combined.
Tofu mayonnaise will stay fresh for five days under refrigeration.

Recipe based on a recipe found in John Ask cooking one on one: Private Lessons in Simple Contemporary Food from a Master Teacher.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *