There are only 38 calories in 1/4 cup of this tofu mayonnaise. Use
it for sandwiches or for any recipe that calls for that disgusting,
unhealthy, fattening, egg-and-oil mixture.
16 oz silken
1/2 oz natural sugar
1/2 oz cornstarch
1/2 tsp dry mustard
1/8 tsp salt
1 pinch cayenne
2 Tbsp fresh lemon juice
1 Tbsp cider vinegar
the water off the tofu and put it in a food processor. In a
dry bowl, weigh the natural sugar and cornstarch. Add dry mustard,
salt, and cayenne to the bowl, then transfer the dry ingredients to the
Begin to process tofu and dry ingredients. With
the machine running, add the lemon juice and cider vinegar down the
feed tube. (If you are using frozen lemon juice cubes, put
with the tofu.) Continue to process until mixture is very smooth. Stop
the machine once or twice to scrape down the sides.
Cover and refrigerate. If the mayo separates in the refrigerator, stir
it before using.
Buy a soft silken tofu
that does not contain isolated soy protein. Get a natural sugar with a
light beige color. The darker ones will make your mayo taste like
molasses. Get a fairly fine grind and not the coarse turbinado sugar.
One good brand is Florida Crystals. Or you can use 1 Tbsp agave nectar
instead. This will keep for about a week.
Yield = 18 oz 1 serving = 2 oz
per serving: 38 Fat: 1.4 g
(31%) Protein: 2.3 g CHO: 4.5
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any