Mayo is a pretty amazing ingredient. We don't use it often, but when we do there is really no substitutions - sriracha mayo, "house" dressing (Charlottesvillians know what we are talking about), aioli, and burger dressings. We love the creaminess and tang that mayo provides, but not necessarily the saturated fat and cholesterol that comes with it. Thus, tofu mayo.
We were excited when we first saw this recipe on the food matters project schedule, but were slightly skeptical that tofu could replace eggs to provide the creaminess we were looking for. But, as with most of Bittman's recipes, we trusted him, gave it a try, and were very happy with the results.
The recipe is simple and includes many of the ingredients you would add to a traditional aioli - lemon, Dijon mustard, and oil. We also added a handful of dill which gave the final product a wonderfully fresh taste. All of these ingredients, plus silken tofu and honey, were processed in a food processor until creamy and airy. After a few minutes, voila - dill tofu mayo.
We served this mayo a top our veggie burgers (recipe coming next week) and with roasted sweet potatoes. Don't stop there though, this mayo could also be tweaked to compliment anything from falafel to roasted and grilled vegetables.
We hope you find all sorts of uses for this mayo and let us know if you find any great ones!
Check out the original recipe at Biographie de ma Faim and see our version below.
Tofu Mayo
Adapted from Food Matters Cookbook
6 oz (3/4 cup) silken tofu
2 tbs olive oil
2 tbs freshly squeezed lemon juice
2 tsp Dijon mustard
1 tbs honey or sugar (optional)
1/4 tsp salt
Add ins - dill, cilantro, basil, paprika, cumin, garlic, chili sauce/sriracha, roasted red peppers.
Put all ingredients in a food processor and let it run for 2 minutes. Scrape down the sides, and blend for another 2 minutes. Repeat one more time until mayo is light and creamy. Taste and adjust for seasoning.
Makes about 1 cup.
