Macrobiotic Tofu Mayonnaise

Name: Macrobiotic Tofu Mayonnaise
Cuisine: American
Ingredients: 400 grams Firm tofu; 2 tbsp Rice vinegar; 2/3 tsp Pickled plum powder (optional) (or use 1/2 tablespoon of plum vinegar); 1 tbsp White miso; 1 tbsp Honey (or starch syrup); 1 tbsp Lemon juice; 1 tsp Japanese mustard (or mustard); 1 tsp Salt; 1 (I also have a cashew mayonnaise recipe; 1 (Vegetarian Mayonnaise 1; 1 (Vegetarian Mayonnaise 2; 1 (Delicious Shio-koji Tofu Mayonnaise; 1 (Yuzu Flavored Tofu Mayonnaise

cookpad.japan @cookpad_jp

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.

As I suspected, tofu mayonnaise is delicious.

This will keep in the fridge for 2-3 days.
Experiment with it in different dishes.
If some liquid rises to the top, you can either discard it or mix it in again.
Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.
Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.

As I suspected, tofu mayonnaise is delicious.

cookpad.japan @cookpad_jp

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.

As I suspected, tofu mayonnaise is delicious.

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.

As I suspected, tofu mayonnaise is delicious.

Saved

Ingredients

400 gramsFirm tofu
2 tbspRice vinegar
2/3 tspPickled plum powder (optional) (or use 1/2 tablespoon of plum vinegar)
1 tbspWhite miso
1 tbspHoney (or starch syrup)
1 tbspLemon juice
1 tspJapanese mustard (or mustard)
1 tspSalt
1(I also have a cashew mayonnaise recipe
1(Vegetarian Mayonnaise 1
1(Vegetarian Mayonnaise 2
1(Delicious Shio-koji Tofu Mayonnaise
1(Yuzu Flavored Tofu Mayonnaise

Saved

Steps

1

Wrap the tofu in a paper towel and place in a colander on top of a bowl for 10 minutes to drain the water.
2

Put all of the ingredients into a blender or mixer and blend until creamy. It's done.