Tofu Mayonnaise

A smooth tofu base makes homemade mayonnaise an approachable blender project. This Tofu Mayonnaise combines firm silken tofu, soy milk and lemon with savory seasonings, then finishes with olive oil. A small amount of maple syrup balances the tang without making the mixture sweet.

From page 39 of the Black Hills Health Retreat Wellness Cookbook, this recipe gives a specific tofu weight and a clear two-stage method. Blend the first seven ingredients well, then add the oil and blend lightly. There are no eggs or dairy ingredients in the original list.

Jump to Recipe ⬇

🌿 The Healing Ingredients

• Firm Silken Tofu (18 oz.): The smooth foundation. “Firm silken” is the type specified by the cookbook; it should not be confused with ordinary firm block tofu, which has a different texture. Weigh or measure out the stated eighteen ounces rather than assuming every package contains the same quantity. Choose plain tofu, not a marinated or flavored variety.
• Lemon Juice (¼ cup): Adds brightness and tang. Freshly squeezed juice is a pleasant choice; remove seeds before measuring. Lemon contributes flavor but does not make the finished mayonnaise shelf-stable.
• Soy Milk (½ cup): Loosens the tofu base for blending. Plain, unsweetened, unflavored soy milk is a practical choice so sweetness or vanilla does not compete with the savory seasonings. The source does not offer other milks as alternatives in this particular recipe.
• Celtic Salt (1 tsp.): Provides the original seasoning amount. Taste the finished mayonnaise with the food you plan to serve before deciding on any personal adjustment.
• Onion Powder (½ tsp.): Adds an evenly distributed savory note without chopped onion pieces. → Shop Onion, Powder, Organic
• Garlic Powder (½ tsp.): Gives depth while keeping the texture smooth. The source specifies powder rather than fresh cloves. → Shop Garlic, Powder, Organic
• Maple Syrup (¼ tsp.): A small balancing touch. Keep the teaspoon measure in mind: this is a quarter teaspoon, not a quarter cup.
• Olive Oil (½ cup): The final addition, bringing richness to the blended base. Choose an oil whose flavor you enjoy in uncooked preparations. This mayonnaise contains added oil and should not be described as oil-free. → Shop Olive Oil, Extra Virgin, DeLallo

📖 The Two-Stage Blend Method

Begin with the tofu, lemon juice, soy milk, salt, onion powder, garlic powder and maple syrup. Blend these seven ingredients well, following your appliance manufacturer's loading instructions and maximum fill limit. Stop the machine before scraping its sides or checking the mixture.

Add the olive oil only after the base has been blended. The cookbook directs you to blend lightly at this stage. It does not prescribe a slow drizzle, a running-blender addition or an extended high-speed processing time, so those methods have not been substituted for the original instruction.

The exact consistency will depend on the tofu and other ingredients you use. Do not assume that extra blending will necessarily turn a pourable batch into a stiff commercial-style mayonnaise. Keep the first batch close to the source formula so you have a useful starting point for any future experiments.

📋 The Recipe

Finished yield is not specified in the cookbook.

Ingredients

• 18 oz. firm silken tofu
• ¼ cup lemon juice
• ½ cup soy milk
• 1 teaspoon Celtic salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon maple syrup
• ½ cup olive oil

Directions

1. Blend the first seven ingredients well: tofu, lemon juice, soy milk, salt, onion powder, garlic powder and maple syrup.
2. Add the olive oil and blend lightly.

Source note: Quantities and the two-stage blending method are preserved from page 39 of the Wellness Cookbook. Plain, unsweetened soy milk is a suggested product choice, not an additional specification printed on the original card.

💡 Tips & Serving Ideas

Try a little inside a vegetable sandwich or wrap if your batch has a spreadable consistency. A softer batch can be spooned alongside baked potatoes, roasted vegetables or a grain bowl. Let its texture guide the serving choice rather than expecting it to behave exactly like jarred mayonnaise.

For a simple meal, pair lightly dressed vegetables with beans or lentils and a baked potato. Taste the whole combination before adding extra salt; the mayonnaise is already seasoned.

If experimenting with herbs or additional lemon, test a small portion first and label it as a variation. Record your tofu brand and any changes so a result you enjoy is easier to repeat.

Freshness and Allergen Notes

Transfer promptly to a clean, covered container and refrigerate. Keep chilled until serving and use clean utensils. Follow the tofu and soy milk packages' handling guidance; blending does not extend their freshness. The cookbook does not supply a storage duration for this preparation.

Contains soy from tofu and soy milk. The recipe is egg-free when prepared with the listed ingredients, but it is not suitable for someone who needs to avoid soy. Check all packaged ingredients for any other relevant allergens.

Related Articles

Explore Garlic Mayo for another tofu-based option, Mayo (Sunny-Not) for a sunflower-seed version, or Thousand Island Salad Dressing for a flavored dressing built on a homemade mayo base.

Part of The Healing Kitchen series at Black Hills Health Retreat.

Ingredient notes are for everyday cooking education, not medical treatment advice.