5 Minute Oil-Free Mayo From Tofu 🤯

[@TastyThriftyTimely]

What are your favourite uses for mayo? Are you a creamy potato salad or pasta salad lover? Let me know what else I should make!

[@davidthescottishvegan]

I use home made vegan mayo in potato salad because it tastes better than store bought. I have made the tofu version and a cashews version. It was another fantastic video and recipe Kathyrn. Love 🥰 the video and love 💕 Kathyrn & Bryan.

[@TastyThriftyTimely]

I bet! I haven’t tried making a potato salad yet but I’ll have to for sure. So glad you liked the video David 🥰 thank you for watching!

[@BaPii]

Oh and if you're gonna do a "tofu one on one" 😝, and I'm sure you've already done that a million times: soft tofu, a bit of mayo, kala namak, blend roughly...🥁🥁 egg salad! Perfect for toasts, or as a side, or even in a twisted sushi bowl. I personally love it with a hint of wasabi too, for the kick! Big hugs to the both of you! Hope the book is going wellll! 🙌 ~ Baptiste

[@TastyThriftyTimely]

Oh sounds amazing! Potato salad and now egg salad are definitely on my list 😋 I actually haven’t made a straight up egg salad comp yet! Glad you like adding a bit of wasabi too!

[@deeh6508]

Thanks Kathryn, love all your recipes. You and Brian are so cute together 😀

[@TastyThriftyTimely]

Thank you for watching! And right to the end so you got to see Bryan’s cameo 🥰 I’m so glad you’re loving the recipes! ❤️

[@BoldFlavorVegan]

Nice! Tofu does it all.

[@TastyThriftyTimely]

You bet! Haha

[@maggiezemanek9656]

Yes, i love tofu recipes!! I just recently made a chocolate/peanut butter mousse using silken tofu. It was so delicious!!

[@TastyThriftyTimely]

Oh amazing! I need to try that. I have an almond butter chocolate mousse tart that I make with coconut milk but I haven’t tried tofu. The coconut milk gets really firm but the tofu probably has a nice slightly softer texture 👍🏼sounds delicious 😋

[@name.terrie]

Yes, would love a tofu 101 vid! BTW...you and your recipes rock!

[@TastyThriftyTimely]

Oh thank you! And we’re actually filming a tofu 101 video right now! 😝 so stay tuned and it will come out in a few weeks!

[@name.terrie]

@@TastyThriftyTimely yay!

[@TastyThriftyTimely]

@@name.terrie 🥰

[@Amelia-qm6bk]

There are so many sauces/dips to make with soft and or silken tofu and non vegans love them too. Every time I make a dip, my non vegan teenager uses it to mix into his pasta. Gonna try this one thanks. I love it with potato salad. ❤❤❤

[@TastyThriftyTimely]

I’ve found the same. Most people like them even if they are used to the traditional ingredients. I’m like your teenager too 😝 I so often toss these into pasta sauces to give them extra creaminess (I think I might do that tonight and make something similar to a mushroom stroganoff). Potato salad seems like a popular choice so I’ll get working on a recipe for the summer maybe!

[@Amelia-qm6bk]

@@TastyThriftyTimely lol yeah. With mushrooms so yum. I often cook out the water from the mushrooms (no oil), then add the sauce. So yummy. Cant wait for nice potato salad. Garlic in tofu is so lush and a herb ie dry parsley……

[@TastyThriftyTimely]

That sounds great! I’ll definitely experiment with a garlicky, herby potato salad now. You’re full of great ideas 😋😁

[@grandpied]

The above video was perfect, I've been looking for something to make, but until now wasn't motivated.

[@TastyThriftyTimely]

Amazing!! This is so wonderful to hear! I’m so happy the video inspired you and got you motivated 🥰 thank you once again for watching and commenting and keep me posted if you make this and let me know what you think!!

[@Raddiebaddie]

Yay I’m always looking for oil free thank u!

[@TastyThriftyTimely]

Great! You’ll love this one. I’m constantly blown away that this is such a good substitute! Let me know when you try it!

[@HappyHungryHibby]

Just watching this on my new big screen, the definition is superb. I’ve got loads of soft tofu and been looking for something to use it for, this looks perfect. Wasabi looks a superb flavour for mayo, as Japanese style, which I’m really big in, at the moment. Love the interaction & visuals, along with links to previous recipes. You’re becoming a complete channel. Keep up the great work Kathryn.

[@TastyThriftyTimely]

Thank you James! I’m glad to hear you might be able to use up some of that soft tofu and I can only imagine you’ll make something delicious with it! Enjoy your new big screen! I’m honoured we graced the surface of it haha 😛 thank you as always for the encouragement!

[@coletownsend4961]

Loveeeeee this recipe. Yes life changing!! Thank you so much.😊

[@TastyThriftyTimely]

👏 👏 👏 yay! We’re so glad to hear you love it!! Thank you so much for letting us know ☺️

[@mmmghool]

Wow, must try. Thanks again!

[@TastyThriftyTimely]

You’re welcome! Thanks for watching and I’m so glad you want to try it!

[@scrane5500]

Looks terrific--thank you

[@TastyThriftyTimely]

You’re welcome! 😊

[@belindaknowles7440]

I would love to see how to use the different varieties of tofu. Thanks for sharing😊

[@TastyThriftyTimely]

Fantastic. This is great to know thank you!

[@jackiesibblis3793]

Thank you . Use it in potatoes

[@TastyThriftyTimely]

Good to know! I’ll definitely try that soon 👍🏼

[@BlueNorth313]

Thank you

[@TastyThriftyTimely]

Thank YOU for watching! 🥰

[@Keralite29]

Another wonderful video, thank you! Every upload I've seen of yours has been so great. And this video is quite timely, because I recently realized I needed to expand my sauce repertoire, but a recent trip to the grocery store revealed to me that Hellmann's-brand vegan mayonnaise is significantly more expensive than their traditional egg-based mayonnaise is (and no other vegan mayos were available in store). So I opted not to buy the vegan mayo, and can hopefully rely on the homemade version shared in this video (which I'm sure will taste better than the Hellmann's version anyways). I have a quick question for you, in relation to sandwiches (bullet points for clarity): -I'm aware that heating up vegetables like lettuce is generally avoided within sandwiches like these, because it dehydrates the lettuce and removes the delicate lettuce flavor. -Similarly, spreads like mayonnaise or mustard or ketchup or so on are generally left unheated, because the heat makes them thinner and distorts their flavor. -However, I find that between the time that I toast my bread slices, and the time it takes to assemble the sandwich, the toast slices are no longer as warm as I'd like them to be. -This leads me to then return the assembled sandwich to the oven for a few minutes, just to restore the toast slices to their desired temperature levels -However, during this brief second round of toasting, the lettuce tends to become a bit dryer and lose some flavor, and the sauces applied to the bread become thinner and slightly "off" in flavor Do you have any advice for me in this regard? How can I assemble my sandwich without the bread losing its warmth? Thank you as always, both for the video and the responsiveness to your followers. You and Brian are a wonderful duo.

[@TastyThriftyTimely]

Thank you ☺️ I’m glad this mayo will give you a more affordable option 👍🏼 I sympathize with not enjoying the wilty lettuce you’re experiencing! If you tend to use your oven to toast the bread it sounds like you could make sure you have all your toppings and condiments at the ready before taking the bread out and that way you can assemble it pretty quickly (leave the clean up for after your done enjoying your sandwich too!). My toaster has a “reheat” function that I use a lot. That way it won’t toast the bread further but will warm it up again quickly if I’ve taken too long to get to it. Other than having everything organized before starting and leaving the clean up until after I unfortunately don’t have any special tricks. One of those restaurant heat lamps would come in handy here 😂

[@Keralite29]

@@TastyThriftyTimely Oh my goodness, my toaster-oven has a Reheat setting too but for some reason I never thought to use it until just now...I feel so silly. Gosh, how could I make such a silly mistake. I am going to use that setting the very next time I need to reheat something and see how it goes. I feel so, so dumb. Thank you for the most obvious piece of advice ever, that somehow never dawned on me up until now. As for the rest of your suggestions, that's exactly what I've been doing - having everything ready on stand-by for the quickest sandwich assembly possible, avoiding cleanup until afterwards (Up until recently I would eat the sandwich while standing right beside the toaster-oven, not even moving to the table to sit down - I stopped this practice when I realized how much less enjoyable it is to eat while standing up). But it usually still isn't quick enough to retain the desires temperature. But the Reheat setting should hopefully solve this issue. Thanks again for the video and the _much-needed_ advice, take care.

[@TastyThriftyTimely]

Hahaha well I’m glad you have that function and I hope it helps!! It is definitely much more enjoyable to eat sitting down. I try to remind myself to take a few minutes to properly eat lunch too. My fingers are crossed that sufficiently warmed sandwiches are in your future 🤞

[@ashleylatouf7275]

Thank you!!! 14 yrs a vegan and have been buying a very expensive vegan mayo. Bought soft tofu by accident 😢 and had to experiment! Will try the Wasabi next. Grateful thanks from South Africa. I can stop dipping into it 😅

[@TastyThriftyTimely]

I’m so glad you accidentally bought soft tofu and found this! 😝 thank you for letting me know it will keep a few extra dollars in your pocket now! 😜👍🏼

[@larrytemp3063]

HELLO KATHRYN WHAT IS THE BEST TOFU FOR A VEGAN CEASAR SALAD DRESSING RECIPE SILKEN SOFT FIRM EXTRA FIRM ETC PLEASE HELP THANK YOU ❓️👍👀

[@TastyThriftyTimely]

Ooo I actually haven’t specifically made a tofu Caesar dressing but you could use any of them! Caesar dressing is typically on the thicker side so my first choice would probably be medium tofu (right in the middle of the tofu spectrum 😆). But if you use silken tofu I would probably just add lemon juice, caper brine etc and not add any milk to thin the dressing unless it was really needed. With firm or extra firm I would use a smaller amount of tofu and add some milk with the other ingredients to thin it to the right consistency. Let me know what you end up going with and how you like it. I do think you can make it work with any kind of tofu though 👍🏼

[@larrytemp3063]

@@TastyThriftyTimely WE'LL DO👍

[@leslie5688]

Looks Amazing!!! How long will this store in the Fridge??

[@TastyThriftyTimely]

It lasts well for a week. I haven’t tried freezing it actually but I suspect it would freeze well (any excess water that gathers when defrosting could be drained off). I usually just use up any leftovers in a pasta sauce or salad dressing etc if it’s it’s been in the fridge for a week or so. I often make just a half batch too depending on what we’re using it for 👍🏼

[@BaPii]

oooooh brb! Gotta try this! 😍🤩

[@TastyThriftyTimely]

Hahaha 🤣👍🏼 love it

[@brezzyBribri]

Can regular mustard work? Any kind like dijon? Or will it affect the flavor?

[@TastyThriftyTimely]

Any mustard can definitely work. It will affect the flavour depending on how strong the mustard is but I would just use a little to start and give it a taste and then add more as you like to get the flavour to where you like it 👍🏼

[@brezzyBribri]

@TastyThriftyTimely I made it! It was pretty great, so satisfied and no oil to!!?! Can't wait to use it for stuff, can u make a cheese thing? Cheddar y like with nutritional yeast?

[@TastyThriftyTimely]

Oh great! So glad you like it and ya you could totally make a “cheesy” sauce in the same way. I would add nutritional yeast and a touch of turmeric to make it yellow (you could also add in a bit of roasted carrot or something for colour). Let me know if you give it a try. I’ll try that soon too (I’ve made a quick cheese sauce like that before but I didn’t write down exactly what I did)!

[@mr.e0311]

I make a tofu(frozen then thawed) and mushroom phili cheese steak.. id use this mayo on said sammich! I'm gonna try this now.

[@TastyThriftyTimely]

That sounds amazing! I just threw some tofu in the freezer yesterday and this sounds like the best way to use it 👍🏼 let me know how the mayo turns out for you

[@mr.e0311]

​@@TastyThriftyTimelyooooh you should build the sammich and make a video from it! I slice it thin and marinate it etc. you know what you're doing you don't need play by play.. I'll make the mayo ASAP and report back soonish.

[@TastyThriftyTimely]

@mr.e7453 hahaha I definitely will try it! It sounds too good to not give it a go!

[@mr.e0311]

@@TastyThriftyTimely OOOH!! *raises hand and waits to be called on..* I also built a tofu reuben sammich.. It was a little more laborious but it was worth it and we put kimchi on it as well. Mixing things up a little.. Also, tofu crumble fried rice.. Just some ideas. Hopefully you two have a good view of the eclipse. A spot O' sun gazing is good once in a while!

[@TastyThriftyTimely]

@@mr.e0311 ooo kimchi on a Reuben… I like 👍🏼 nice twist on the typical sauerkraut. I’ve never actually tried a tofu crumble in a fried rice. You’re full of good ideas haha. I used my frozen tofu today for a simple tofu nugget I had on my list to test but I’m grocery shopping tomorrow and will throw some more in the freezer so I can test out a sandwich. Now I need to decide if a reuben or a philly cheesesteak will be first 🤔 maybe I’ll let Bryan decide lol (you’re going to be his new best friend 😝).

[@A469-l2y]

Hi! Can I make this using regular tofu instead of silken?

[@TastyThriftyTimely]

Hmm I’ve never tried that. I’m thinking you’ll have to add water to thin it because the regular tofu is much more firm. You might detect a bit stronger tofu taste as well because regular tofu is a little more potent in flavour than silken. I would probably start with about 1/4 cup water and add more as needed. Silken tofu will definitely give you a better result but let me know if you try it with your regular tofu and what you think (worst case you can use it as a pasta salad sauce or something if it’s not great as a mayo 😂)

[@A469-l2y]

@@TastyThriftyTimely Thank you for your answer! Since I currently only have regular tofu and not silken one and it's night where I'm living so I can't buy it I'll try it out with regular one. I'll let you know how it turned out! ✨

[@TastyThriftyTimely]

@@A469-l2y ok great! Good luck🤞

[@A469-l2y]

@@TastyThriftyTimely I made it but my tofu was with basil. It's not a mayonnaise that's for sure 😅😭 but it's still a nice dressing. :)

[@TastyThriftyTimely]

@@A469-l2y oh gosh haha well thank you for following up with me. Definitely sounds like it will work as dressing or a chip dip or something haha! If you get your hands on plain silken tofu and give the mayo another try I hope you like it 😜

[@jackiesibblis3793]

Any cheese recipes?

[@TastyThriftyTimely]

I do have a number of cheese recipes. If you'd like to search the blog you can type cheese into the search bar and all of our recipes will populate. You can follow this link to that search on the blog (tastythriftytimely.com/?s=cheese&post_type=post). A number of these recipes are in existing videos too. I make my go-to vegan "queso" in our taco "mac & cheese" video. There is also a video for a stretchy mozzarella "cheese" made from cashews. We'll plan to do a vegan cheese video too where we cover all of these options maybe!

[@jackiesibblis3793]

Thank you..i use very little oil if needed. Love your recipes. Do you plan to do gluten free seitan recipes. Watchimg the flour and my weight? Thank you

[@TastyThriftyTimely]

@jackiesibblis3793 I actually have never used seitan because it has never really sat very well with me when I’ve eaten it. Maybe gluten-free seitan would be easier on my stomach but I probably won’t try that soon. I tend to use more lentils and mushrooms etc to mimic meats. I’ll keep my eye out though if I notice anyone making gluten-free options and let you know!

[@BroccoliRocks]

Saved!

[@TastyThriftyTimely]

Perfect 👍🏼 so glad you like it 😁

[@teresadayton8893]

Yes please to a tofu video

[@TastyThriftyTimely]

Thank you! This is good to know - thanks for reaching out and letting me know 🥰 stay tuned!!

[@cdog26hh]

Yea a tofu 101 would be good

[@TastyThriftyTimely]

Awesome will do! Stay tuned!

[@brezzyBribri]

Would u happen to know how long it last if you use silken tofu from a box? Looking to not have to refrigerate

[@TastyThriftyTimely]

Oh do you have silken tofu that doesn’t need to be refrigerated? I’ve never seen that option. I unfortunately always need to refrigerate mine so I’m not too sure how long it would last in that case. The other ingredients shouldn’t really make it spoil quickly if your silken tofu is that stable but I can’t be sure.

[@brezzyBribri]

@TastyThriftyTimely That's what I'm hoping for but also yeah! I just found that out this year, there's boxed silken tofu. I find it in the international section of groceries typical grocery store close to the ramen

[@TastyThriftyTimely]

Oh cool ok. I’ll have to keep an eye out for that. I know I’ve found tofu in Europe that doesn’t need to be refrigerated but I’ve never noticed it as an option in Canada.

[@jackiesibblis3793]

Yes do a tofu 101 🎉🎉

[@TastyThriftyTimely]

Awesome. Noted 👍🏼

[@janeschade7875]

I’m confused I am brand new at using tofu it appeared to me in the video that you used an entire box of the silken tofu but the recipe says 2/3 cup so I only use 2/3 cup, which is correct was I to use the whole package or the 2/3 cup

[@TastyThriftyTimely]

Ah I think I see what happened here. I use 300 grams silken tofu in this recipe. The package I bought was 300 grams so I use the whole package. If you have the recipe measurements on the blog toggled to the metric measurements for some reason it says 2/3 package. If you toggle the measurements to US cups it will say 300 grams. I’m surprised such an unspecific measurement like “2/3 package” generates for the metric measurement. You should have more like 1 1/2 cups of tofu which will give the proper yield and consistency. If you have more tofu left over you could just blend another 3/4 cup or so of tofu into what you have made and that should correct things for you. I’m sorry for the confusion. Packages of tofu always vary in size so that is why I tend write my tofu amounts in grams. I’m sorry the automatic blog conversion confused you!

[@juliafieger949]

Yes to tofu 101 -- just starting to use it more.

[@TastyThriftyTimely]

Ok great to know. Thank you!!

[@marcc5768]

will this recipe work with a food processor? I don't own a hand held immersion blender.

[@TastyThriftyTimely]

@@marcc5768 it will definitely work well in a stand up blender because the sauce will funnel to the blades and be easily blended. A food processor will work as well. Depending on its size you may just have to scrap the sides more often to make sure it blends smoothly 👍🏼

[@marcc5768]

I tried this recipe from your link. However, I found that the Apple Cider Vinegar was really strong at 1/2 tsp. I added a combo of Dijon and yellow mustard to offset the Apple Cider Vinegar forward flavor. Might try with Cane vinegar next attempt. I used Silken for my first trial

[@TastyThriftyTimely]

@@marcc5768 oh interesting that you found the apple cider vinegar flavour quite strong. Using mustard instead for some tang definitely works so I hope on your next try you find a flavour combo that you like best! Thank you for giving it a try and letting me know.

[@marcc5768]

@@TastyThriftyTimely I was interested in this version of mayo due to having a failure with home made aquafaba test. I also wanted to go oil free. Since Olive oil isn't really affordable these days. I used Olive Pomace oil for my aquafaba mayo attempt. I came across another recipe that said to use 3/4 cup of aquafaba ended up using over a liter of the Olive Pomace oil and it was still liquid. So came across your tofu mayo and had way better end result just need to get flavor profile to my tastes

[@TastyThriftyTimely]

@@marcc5768 ah yes I have a recipe for aquafaba mayo that uses 1/2 cup aquafaba and 1-1/2 cup canola oil. I’ve been successful with that ratio but had best results with aquafaba from a can. If I use aquafaba from chickpeas I’ve cooked at home it hasn’t been strong enough (reducing that liquid by half would help). Since I discovered how well this silken tofu version works I’ve stuck with that to avoid the oil too.

[@MariaBenjamin-um3zk]

Several versions of vegan mayo out there but I would have to say tofu is not my favorite since it lacks luster and creaminess

[@TastyThriftyTimely]

That’s fair! I love the simplicity of this one but there’s so many ways to make it!

[@hannahf5745]

tofu 101!

[@TastyThriftyTimely]

Haha nice! We’ll get working on it!