Best Tofu Mayo Recipes
TOFU MAYO
A low fat substitute for mayonnaise.
Provided by TIFFRAIN26
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- In a blender combine tofu, vinegar, salt, mustard and sugar. Blend until smooth. Keep refrigerated.
Nutrition Facts : Calories 21 calories, Carbohydrate 1.2 g, Fat 0.9 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 243.4 mg, Sugar 0.8 g
PRETTY DARN GOOD TOFU MAYO
Provided by Jonathan Reynolds
Categories easy, quick, condiments
Time 10m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- In a blender, combine tofu, olive oil and mayo and process until smooth.
- Add garlic, lemon juice and mustard and process until smooth, then season with salt, pepper and cayenne.
- Serve or refrigerate to store.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 190 milligrams, Sugar 0 grams, TransFat 0 grams
NO-MAYO TOFU EGGLESS SALAD
Make and share this No-Mayo Tofu Eggless Salad recipe from Food.com.
Provided by Debbie R.
Categories Soy/Tofu
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl, mush tofu or press thru potato masher. Add yogurt, celery, scallion, relish, mustard, salt and pepper. Stir to combine. Cover and chill at least 2 hours.
HEART-HEALTHY, BRAIN-BOOSTING CHOLESTEROL-FREE TOFU MAYO
Make and share this Heart-healthy, brain-boosting cholesterol-free Tofu Mayo recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend ingredients in a food processor for a full 1-2 minutes, or until it's smooth and creamy.
- Chill and use in place of traditional mayonnaise or salad dressing.
ROASTED GARLIC TOFU SPREAD & DIP (MAYO SUBSTITUTE)
This is a combination of two Recipezaar recipes I love: KittyKitty's Roasted Garlic Mayonnaise (#183875) and Carole Reu's Tofu Mayonnaise (#754). I wanted a non-dairy, lower-fat alternative for the Roasted Garlic Mayo and this is what resulted from modifying and combining the two recipes. To get a creamy mixture and avoid too much liquid, press the tofu (instructions below) and discard the excess liquid before using the tofu. I suggest that, because the desired amount of sweetness seems to vary between people who have sampled it, you mix it without sugar first, try it, and then add in small increments to taste, if desired. I think this makes a good veggie dip, as well as sandwich spread. Though thick for a salad dressing, it's good used that way, too.
Provided by FoodBooksSangria
Categories Soy/Tofu
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
- Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
- Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.
Nutrition Facts : Calories 43.9, Fat 4, SaturatedFat 0.4, Sodium 10.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.3
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