Saturday, May 9, 2015

tofu mayonnaise

Another vegan version! Being vegan (or almost vegan) is all about the condiments. Dressings, sauces, dips, and spreads. They are what makes all those veggies taste so good! This recipe for tofu mayonnaise is adapted from The Starch Solution, by John McDougall. It's perfect for sandwiches and wraps, in potato salads, and is easily spiced up as an aioli for burgers! This can be a base for tons of different creamy sauces, so get creative!

tofu mayo:

  • 8 oz tofu (I used firm because that is what I always buy, if you use silken tofu you probably won't need any water)
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • 1 tsp sugar (I use coconut sugar because again, it's the only kind I buy!)
  • 1 Tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1/4 cup water

Drain tofu and cut into chunks. Add all ingredients to a high speed blender and blend until super smooth, the smoother it is, the more mayo-like it is.

Fun additions:

  • a few cloves of garlic and fresh basil for an aioli
  • some wasabi for a sushi garnish
  • smoked paprika and a dash of cumin
  • dijon mustard (to make a two in one sandwich spread)
  • and any other flavor combos you want to add to your meal!

Here I have added wasabi to a bit of tofu mayo to go in my temaki! Instead of putting sliced tofu in my sushi hand rolls I just packed them with veggies and turmeric rice, with a dollop of wasabi + tofu mayo on top, yum! 

This recipe is coming soon! Along with some more vegan sushi ideas, so stay tuned :)

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