I Can’t Believe It’s Not – Mayonnaise!


Clarissa Kong

Mayonnaise, also known as one of 5 types of mother sauces established by 19th century chef Antonin-Careme. Mother sauces act as a foundation where all other sauces are built upon. Now, imagine a world without it. No dips for your fries or sauce for your lobster roll. Coleslaw will most probably be non-existent and the way you enjoy devil eggs will never be the same again.

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Tofu Mayonnaise is a nutritious, easy and cost – effective alternative for vegetarians, vegans and individuals looking to adopt a healthier eating habit. It provides the same tanginess and richness as the ordinary mayonnaise with additional benefits, such as low calorie content, low cholesterol levels, cancer causing inhabitant, and high concentration of protein.

No way you’re having another boring dressing when you can whip up a delish meal to pair with this homemade tofu mayonnaise!


1 packet of Silken Tofu

1 ½ Tablespoon Vegetable Oil (Canola Oil works fine)

½ of a Lemon (Juice only)

1 teaspoon Yellow or Dijon Mustard

Salt and Pepper for Seasoning


Drain the water from tofu and cut into chunks. Place the tofu, lemon juice and mustard into a hand blender or a food processor and blitz it until smooth.

Add the vegetable oil in a slow steady stream while the mixture is blended to ensure even emulsion.

Add salt and pepper to taste.

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